Chocolate and chestnuts mousse, caramel parfait

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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




  1. Cat
    February 5, 2019 / 11:29 am

    Hi! Is it possible that the mousse layer should only have 100g of chocolate, and the top layer have 200g of chocolate (and not the other way around)? I tried making this last night, but the mousse was so rich and dark (much darker than your photo), and I couldn’t taste the chestnuts. I’m going to try again, and I was thinking of omitting the chocolate from the mousse altogether, and just keeping it as a chestnut mousse.
    This is the second recipe of yours that I’ve tried, and I can’t wait to try some more!

    • manonslittlekitchen
      February 5, 2019 / 3:53 pm

      Hey lovely Cat!
      Thank you for your comment and I am so happy you tried it 🙂 I personally like it chocolaty and the chestnut spread is adding the texture and the sweetness, but yes, you could reduce the amount for sure to make it more chestnuty! Let me know how it goes and I am sure it will be delicious too!!
      Thank you lovely,
      Manon xx

  2. Paul
    February 12, 2019 / 1:36 am

    Your desserts are always so beautiful! Happy to have discovered your blog and excited to make some of them!

    • manonslittlekitchen
      February 13, 2019 / 1:05 pm

      Aww thank you very much Paul for your kind comment! I can’t wait to seeing what you are up to!!
      Manon xx

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