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Chestnut Rum Mousse
Chestnut Rum Mousse - a step by step tutorial on how to make a delicious Chestnut Mousse spiked with Rum!
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 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
Instructions
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Beat the egg whites until stiff with an electric mixer and keep aside.
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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.
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Gently fold in the egg whites into the chestnut mixture with a lifting and rolling motion, so that the mousse remains fluffy.
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Put the mousse in serving glasses and decorate it with the lightly beaten sweetened whipped cream, chocolate hearts and marrons glacés.
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Refrigerate it for at least 3 hours before serving.
Recipe Notes
Make sure to use very fresh eggs or pasteurised eggs if available.