A smooth, intense and very special mousse to add a sweet touch to the Castanyada. Chestnut and dark chocolate, a creamy, delicate combination that leaves you wanting more.
A smooth, intense and very special mousse, perfect for adding a sweet touch to the Castanyada or for ending an autumn meal with elegance. The combination of chestnut and dark chocolate creates a creamy, delicate dessert full of flavour.
Score the chestnuts and boil them for about 20 minutes, until tender. Once cooked, let them cool slightly and peel them carefully, removing both the outer shell and the thin inner skin.
Put the peeled chestnuts in a saucepan with the milk and sugar. Cook for about 5 minutes so they soften further and absorb the sweetness of the milk. Blend the mixture until you get a smooth, even cream.
Melt the dark chocolate in a bain-marie with two tablespoons of water and, if you like, a tablespoon of brandy. Mix the melted chocolate with the chestnut cream until well combined.
Let the chestnut and chocolate cream cool completely before folding in the egg whites.
Beat the egg whites to stiff, fluffy peaks. Fold the whipped whites into the cold cream with gentle, sweeping movements, taking care not to knock out the air.
Divide the mousse among individual glasses or containers and chill in the fridge for at least 2 hours before serving.
Medium
