Sweet, festive times!

27 December 2019
Prep time
30 minutes
Total time
2 hours

115g semisweet chocolate, chopped 
115g bittersweet chocolate, chopped 
2 cups chilled heavy cream 
1 cup roasted chestnuts, chopped  
4 large egg whites 
1/4 cup plus 2 tbsps. sugar
Frozen raspberries and sprigs of mint for garnish


  In a glass bowl, in bain marie, melt the chocolate, stirring a few times. Let it cool. In a stainless steel bowl, beat the cream until it becomes soft, then fold in the chocolate, chestnuts and a pinch of salt. In a large stainless steel bowl, beat the egg whites until very soft. While beating, gradually add the sugar and beat until firm and glossy, about 2 minutes. Stir one-third of the beaten whites into the chocolate mixture, then fold in the remaining whites. Spoon the mousse into ten 2/3-cup bowls. Cover and refrigerate until firm, at least 2 hours. Serve each mousse with a a couple of frozen raspberries and 1 sprig of mint.

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