Holiday Chocolate Mousse with Roasted Chestnuts
Prep time: 
Cook time: 
Total time: 
  • 1 cup chestnuts (which will leave you about ¾ cup roasted)
  • 4 cups heavy whipping cream
  • 4 oz semi-sweet chocolate
  • 4 oz bittersweet chocolate
  • 1 tbsp dutch dark chocolate coco powder
  • ½ cup granulated sugar
  • 3 egg whites
  • cream of tartar - a pinch
  1. Preheat your oven to 400 degrees. First very carefully, using a small serrated knife (which I find easiest/safest) slice a slit width wise down the curved part of your chestnut. You must make a slit that goes deep enough to just reach the actual nut. See pictures above for details.
  2. Next place all of your "sliced" nuts onto a baking sheet or oven proof pan. Roast for about 25-30 minutes until nut starts to burst out and shells are a deeper brown color. Remove from oven and let sit for about 15 minutes or until you can handle the nuts without burning.
  3. Crack or peel open the shells, remove nuts and chop into small pieces. Set aside about ¾ cup chopped nuts.
  4. Next in a heat proof bowl, melt chocolate over a pot of simmering water. Mix in your tbsp coco powder. Stir until incorporated. Once melted set aside to cool to a warm temperature.
  5. In a large bowl add your four cups of heavy cream. Beat until a whipped cream consistency forms. This may take a couple of minutes. Once whipped, remove about one cup of the whipped cream place in fridge (for topping at the end).
  6. Fold in your chopped chestnuts and melted chocolate to the large bowl of whipped cream. Set aside.
  7. Next in a small preferably stainless steel (this will help with the soft peaks) bowl or stand mixer add your three egg whites and begin to beat over medium speed. Once soft peaks begin to form start gradually adding your granulated sugar and then beat to stiff peaks.
  8. Fold egg white/sugar peaks into chocolate heavy cream mixture until fully mixed in. Divide mousse into preferred serving ware (mini ramekins, bowls, etc) and let cool in fridge for about 2 hours. When ready to serve add a dollop or two of the whipped cream and top with chocolate shavings (you can get these from leftover hardened chocolate from the chocolate bowl).
Recipe by My Lavender Blues at