Chocolate and chestnuts mousse, caramel parfait



This recipe is very much a “throw things together” kind of recipe! I just had some chestnuts spread that were in my cupboard for a long time and never got to use. I guess it was maybe waiting for a special recipe, so there it is.

Don’t be worried about the 4 different components, they are all super quick and easy to make. There is also no baking in that recipe and you can re-use the same bowls to melt the chocolate, butter, etc ..

Question about butter: Do I always use salted butter? I have to say that in Britanny, we ONLY have salted butter. I didn’t realise that unsalted butter existed until I went to the south of France… I had to ask for some salt to add to my bread and butter “Tartine”. Not going to lie, the 10 years old me was not happy! I guess this is the reason why I like to use salted butter in my baking – I love chocolate and salt – and only not use it when I do my buttercreams.



Quantity: 7 inches cake

Utensils: Electric stand mixer, cake board, acetate, tart ring, food processor



Chocolate and Chestnuts mousse

  • 200g of dark chocolate
  • 250g of chestnuts spreads
  • 200ml of double cream
  • 50g of salted butter

Digestive biscuit base

  • 12 chocolate digestive biscuits
  • 50g of salted butter

Caramel au beurre salé

  • 200g of sugar
  • a tbs of water
  • 150 ml of double cream
  • 3 tsp of sea salt

Chocolate cover

  • 100g of dark chocolate
  • 50g of salted butter


1* Biscuit base: Using a food processor (or a freezing bag and a hammer) crush the chocolate biscuits. Melt the butter and add to the biscuits. Take your tart ring and place on top of the cake board, fill the ring with the acetate inside. Take the biscuit mix and use your hands to press down to make the base.

2* Make the caramel: In a pan, add the sugar and water, and cook under high heat. Let is cook until the sugar has dissolved and the colour turned dark. Take off the heat. Add the cream and mix well using a wooden spoon. Finally, add the sea salt. Reserve and let it cool.

3* Chocolate and Chestnuts mousse: Melt the butter and the chocolate. Then add the chestnuts spread and mix well. Reserve. Using an electric mixer, mix the double cream until soft peacks form. Gently add the mixed cream to the chocolate and chestnuts mix. Reserve.

4* Start to assemble: Spread 1/2 cm layer of caramel and a 5cm layer of mousse on top. Keep in the fridge whilst doing the top layer.

5* Chocolate cover: Melt the chocolate and the butter. Gently spread on the top of the mousse. Sprinkle some more sea salt on top.

Keep in the fridge for 1h minium or overnight before serving. Take off the pastry ring and acetate and enjoy with some crème anglaise.

Manon x





Pictures by Gianna Scavo



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