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Martha Collison's chestnut & chocolate mousse buns
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Makes: 25 - 30
Choux pastry (from my basic choux pastry recipe)
15g finely chopped almonds
100g chopped dark chocolate
150g chestnut spread
300ml tub double cream
Icing sugar to dust
1. Pipe the choux dough (from my basic choux pastry recipe) into 25-30 small rounds, then sprinkle the uncooked dough with the finely chopped almonds. Bake as directed.
2. Melt the chopped dark chocolate in the microwave or in a bowl over a pan of gently simmering water until smooth, then stir in the chestnut spread.
3. Whip the double cream in a separate bowl until it forms soft peaks, then fold into the chocolate chestnut mixture. Spoon into a piping bag and chill until needed.
4. Fill each bun with the chocolate chestnut cream and dust with icing sugar before serving.
Typical values per serving:
This recipe was first published in November 2017.