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
Instructions
- 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.
1 comment
I used a recipe on one of you packets of chestnut puree, which only seemed to use cream and maybe sugar. Can you let me have a copy