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Grappa spiked Chestnut Mousse

Grappa spiked Chestnut Mousse

    • 700 gr di castagne lessate
    • 150 gr di cioccolato fondente
    • 150 gr di burro di malga
    • 130 gr di zucchero
    • 1 bicchierino di grappa barricata
    • a piacere: bicchierini di cioccolato, panna e amarene 

Purée the chestnuts. 

Melt the chocolate using bain-marie method, add butter and let melt, stirring continuously.

Add the sugar, the butter mixture, chocolate and grappa to the chestnut purée, mix well to obtain a smooth mousse. 

Fill the minicups (delicious also the  chocolate ones) with the chestnut mousse. 

Cool for at least an hour and serve. 

Upon serving, garnish with a cherry or beat the cream slightly, put in the center and sprinkle with dark chocolate shavings. 

Enjoy a flute of wood-aged grappa with your mousse!

Recipes

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