Chestnut and porcini mousse with grapes

Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 486 Kcal, 4g Protein, 54g Carbohydrates, 27g Fat


  • Porcini cream
  • 3 tsp dried porcini mushrooms, finely chopped
  • 2 dl full cream
  • Mousse
  • 50 g dark chocolate, finely chopped
  • 0.5 dl full cream
  • 220 g frozen chestnut puree, defrosted
  • 0.5 tbsp kirsch
  • Topping
  • 100 g blue grapes, halved
  • 1 tbsp sugar
  • 50 g meringue nests, roughly chopped
  • Utensils
  • 4 glasses, each approx. 150 ml

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  • Porcini cream

    Mix the cream with the porcini mushrooms, cover and chill for approx. 2 hrs. Strain the cream, set aside the mushrooms. Beat the cream until stiff.
  • Mousse

    Place the chocolate and cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the chestnut puree and kirsch. Stir in 2 tbsp of the chocolate sauce, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the mousse into the glasses.
  • Topping

    Mix the sugar with the reserved porcini mushrooms, caramelize in a frying pan while stirring. Top the mousse with the grapes, meringue and mushrooms. Drizzle the remainder of the chocolate sauce over the top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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