This velvety chocolate mousse uses chestnuts in place of more traditional ingredients to create a really light and airy dessert.
If you have any left, top with chocolate eggs for the perfect post-Easter pudding
The recipe uses ingredients from popular pules and grains brand, Merchant Gourmet, and are readily available in supermarkets
Serves 8
2 hours 30 minutes
Ingredients:
1 x 180g pouch of Merchant Gourmet Whole Chestnuts
250ml plant-based milk
50g caster sugar
Pinch of salt
200g 70% dark chocolate, roughly chopped
350ml plant-based double cream
Plant-based chocolate eggs to decorate
Method:
Put the chestnuts, milk, sugar and salt in a saucepan and bring to a gentle boil. Reduce to a simmer and cook for 15 minutes, or until roughly a quarter of the milk has evaporated and the chestnuts have softened.
Pour the mixture into a heatproof blender and blitz until completely smooth. Tip in the chopped chocolate and blitz again until the chocolate has melted and is fully combined. Decant into a bowl and set aside to cool a little, stirring occasionally to keep it from setting.
Whip the cream using an electric whisk until soft peaks form. Gently stir a few heaped spoonful’s of the cream into the chocolate mousse mixture to lighten it, then carefully fold in the remaining cream, retaining the air in it as much as possible.
Pour into a large serving dish, or individual pots, then leave in the fridge for at least 2 hours or overnight to set.
Serve with the chocolate eggs on top
