A Taste of Autumn: Chestnut Mousse
I cannot quite remember when I first made this recipe, but it has since become a regular feature of our autumn celebrations and dinners with friends.
Wonderfully simple to prepare, it captures what I think of as the flavour of autumn: chestnuts. Rich and indulgent, yet not overly sweet (you can always add a little more sugar if you prefer), it pairs beautifully with a dark chocolate biscuit or my Poached Pears recipe.
Even those who are unsure about chestnuts are often won over by this mousse. Creamy and full of flavour, it has a way of converting even the sceptics. Try it for yourself!
Serves 8
Ingredients
250-300 ml whipping cream well chilled (the percentage of fat can vary between countries – I aim for something between 35% and 40%)
250 gr mascarpone
250 gr chestnut purée
1 tablespoon icing sugar
1 tablespoon cocoa powder
Cocoa powder or grated chocolate, for decoration, as desired
Equipment
Medium mixing bowl or jug
Electric whisk
Large mixing bowl
Spatula
Serving bowls (individuals or one large one, preferably transparent)
Method
1. whipping the cream in the medium bowl until it forms soft peaks.
2. In the large bowl, beat together the mascarpone, chestnut purée, icing sugar and cocoa powder until smooth and well combined.
3. Using a spatula, gently fold the whipped cream into the chestnut mixture, taking care not to lose too much volume. I do this in three stages folding 1/3 of cream at a time.
4. Spoon the mousse into a large serving bowl or individual dishes. Allow approximately 2 to 3 generous tablespoons per person. Refrigerate for a few hours.
5. Serve chilled on its own or dust with cocoa powder or decorate with a cocoa crumble, if desired. In autumn, I often serve this mousse with poached pears, a combination full of seasonal flavour. See the Poached Pears recipe and enjoy them together.
Tips:
A lighter mousse can be achieved by increasing the amount of cream, although this will result in a more subtle chestnut flavour.
The mousse freezes exceptionally well. When cooking for my family of four, I often make the full quantity and freeze half for another occasion. Place it in a freezer container with a lid as soon as it is ready. To defrost, simply transfer it to the refrigerator and allow it to thaw gradually.