This recipe makes an excellent mousse, which even the kids will enjoy. If you have some coconut oil lurking around in your cupboards, use it instead of margarine, for an extra flavour dimension, not to mention the health benefits.
Using coconut oil will also change the consistency of this recipe from a mousse to more of a pudding. Either way, the result will be an extremely rich, filling desert, which even though you couldn’t possibly take another bite, you will find yourself coming back for more and more.
Other options include adding the zest of orange, chopped nuts, or slicing the firmer coconut version up, into small squares of fudge.
- Chestnut Mousse Ingredients
- 400g Chestnut puree;
- 75g castor sugar;
- 100g margarine; coconut oil or a mixture of both;
- 100g dark chocolate;
- 3-5 Tbsp non-dairy milk (use larger amount if using coconut oil);
- 2 Tbsp rum/vodka;
- 1 tsp vanilla essence
- Place chestnuts and sugar in a food processor, and pulse until smooth.
- Place oil and chocolate in a double boiler (a bowl placed in a saucepan with a small amount of boiling water in its base will work). Melt chocolate and oil gently.
- Remove from heat, and add non-dairy milk; vanilla essence and alcohol and mix to combine.
- Stir in chestnut puree.
- Pour into individual serving ramekins or a lined loaf tin, before placing in the fridge to set for 24 hours (the version with coconut oil will set up within an hour or two).
Serve as it is, or with non-diary ice-cream, and lots of black coffee.
(Recipe and photo by Helen Prout)