Chestnut Rum Mousse

Chestnut Rum Mousse - a step by step tutorial on how to make a delicious Chestnut Mousse spiked with Rum!

Course: Dessert

Cuisine: International

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Author: Manuela Zangara

2 eggs separated
2 tbsp caster sugar
280 gms – 10 oz. Chestnut and Vanilla Cream
2 tbsp dark rum
100 ml – 3.5 oz. heavy cream lightly beaten with 1 heaped tbsp of caster sugar to decorate
Marbled Chocolate hearts see my tutorial, to decorate
Marrons glacés to decorate

Beat the egg whites until stiff with an electric mixer and keep aside.
Whisk the egg yolks and the sugar with an electric mixer until pale. Add the chestnut and vanilla cream and rum. Mix until well combined.
Gently fold in the egg whites into the chestnut mixture with a lifting and rolling motion, so that the mousse remains fluffy.
Put the mousse in serving glasses and decorate it with the lightly beaten sweetened whipped cream, chocolate hearts and marrons glacés.
Like this.
Refrigerate it for at least 3 hours before serving.

Make sure to use very fresh eggs or pasteurised eggs if available.