Chocolate-Chestnut Mousse

Name: Chocolate-Chestnut Mousse
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 10½ ounces chestnuts; 2 cups whole milk; ½ cup sugar; 1 tablespoon vanilla extract; ½ teaspoon kosher salt; 5 ounces bittersweet chocolate; 1½ teaspoons brandy; 3 cups heavy cream; divided

A luxurious dessert combining the earthy sweetness of chestnuts with rich dark chocolate, all folded into a light and airy mousse. Finished with chocolate shavings and brandy-spiked whipped cream.

8 servings

2 hr 52 min

Published October 4, 2025

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Ingredients

•10½ ounces chestnuts
•2 cups whole milk
•½ cup sugar
•1 tablespoon vanilla extract
•½ teaspoon kosher salt
•5 ounces bittersweet chocolate
•1½ teaspoons brandy
•3 cups heavy cream
•divided

Cooking Instructions

1.
Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
17 min
2.
Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
5 min
3.
Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
20 min
4.
Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
120 min
5.
Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
10 min
6.
Mousse can be made 1 day ahead; cover and chill.

Cooking Instructions

Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.

17 min

Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.

5 min

Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.

20 min

Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.

120 min

Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.

10 min

Mousse can be made 1 day ahead; cover and chill.