• 200g dark chocolate
  • 435g tinned chestnut puree – unsweetened
  • 200g crème fraiche – full fat
  • 100g icing sugar – sieved
  • 300ml double cream – lightly whipped


  • Slowly melt the chocolate in a bowl over warm water.
  • Using a hand whisk, add the chestnut puree to the melted chocolate and whisk until smooth.
  • Whisk in the crème fraiche and icing sugar.
  • Carefully fold in the whipped cream until smooth.
  • Spoon the mousse into glasses and leave to set in the fridge.
  • Decorate with grated chocolate.