Once in a while there is nothing better than chocolate. No, wait, actually there is. Chestnut and chocolate. While I do love the cold months because of snow, mulled wine and hot bowls of soup. I’m actually looking forward the most every year to roasted chestnuts. And the combination of chocolate and chestnut is heaven on earth to me.
Naturally, this dessert is all I could ask for! It’s really creamy and decadent. The earthy flavors of the chestnuts pair perfectly with the rich dark chocolate. Also, thanks to orange zest and juice a subtle tanginess shines through the chocolate layers. However, I feel like the addition of some sort of fruit is paramount for this dessert to create balance. I served it with some orange filets which I cooked in their own juice and 1 pot of cardamom over low heat for a couple of minutes. But you could combine it with any sort of berries or some other citrus fruit as well.
Oh, and I almost forgot! This would be the perfect dessert for your Valentine’s sweetheart too! Because what says „I love you“ better than chocolate & chestnut? Maybe this childhood memory of mine… but if I can’t have these I’ll always go for this creamy Chocolate & Chestnut Mousse.
Sending you lots of hearts and good vibes!
Anna
P.s.: If you try the recipe, please leave a comment with how it turned out or/and tag me #themellowkitchn @themellowkitchn
- Chestnut Mousse
- 125g (1 cup) cashews, soaked in room temperature water overnight
- 4 tbsp (1/4 cup) unsweetened chestnut purée, or 1/4 cup precooked chestnuts plus 1/4 cup almond milk
- 120ml (½ cup) almond milk, unsweetened
- 2-3 tbsp liquid sweetener of your choice (i.e. maple sirup, honey, or agave nectar),
- 1 tsp vanilla extract
- seeds of 1 cardamom pot
- Chocolate Mousse
- 100g (4 oz) high quality chocolate, min. 70%
- 125g (1 cup) cashews, soaked in room temperature water overnight
- about 1 1/2 medium sized, ripe avocado, skin & stone removed
- juice & zest of 1 organic orange
- 1 tbsp cocoa powder
- 2-3 tbsp liquid sweetener of your choice (ie. maple sirup, agave nectar, or honey)
- Chestnut Mousse:
- Drain cashews and rinse under cold, running water.
- Combine all ingredients in your high-speed blender and blend on medium until smooth. Add more almond milk if the consistency is too thick. Add more sweetener to your liking.
- Set aside.
- Chocolate Mousse:
- Break chocolate into small pieces and put into a heatproof bowl. Set bowl over a pot of simmering water (without the bottom of the bowl touching the water) and let chocolate melt over steam.
- Drain cashews and rinse under cold, running water.
- Combine all ingredients in your high-speed blender and blend on medium until smooth. Add more orange juice if the consistency is too thick. Add more sweetener to your liking.
- Assemble both mousses in small jars or glasses. Top with your fruit of choice & store in the fridge until ready to eat.
Hi! both mousses were delicious. The chocolate came out quite solid, while the chestnut remained creamy. Any ideas to firm it up?