As the weather turns colder, chestnuts take on a special place in South Tyrol’s autumn cuisine. This chestnut mousse combines the delicate flavour of chestnuts with chocolate, a touch of rum and light whipped cream, resulting in a dessert that fits the season beautifully.
Ingredients for 4 people:
- 50 g milk chocolate
- 1 egg
- 2 egg yolks
- 60 g sugar
- 1 teaspoon vanilla sugar
- 2 cl rum
- 250 g chestnut purée
- 200 ml whipped cream
- 2 sheets gelatine
Preparation:
Melt the milk chocolate in a bain-marie or carefully in the microwave. Soak the gelatine in cold water. Whip the cream until firm and keep it chilled until needed.
Method:
Whisk the egg, egg yolks, sugar and vanilla sugar over gentle heat until creamy and airy. Stir in the squeezed gelatine together with the rum, then continue whisking until the mixture cools down. Add the melted chocolate and stir in the chestnut purée until smooth. Finally, fold in the whipped cream gently. Spoon the mousse into moulds or glasses and chill it, ideally overnight.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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