Chestnut & Chocolate Orange Mousses


As my chestnut and chocolate cookie cups were so popular I decided create another simple, chocolatey chestnut recipe just in time for Christmas! These mousses are so light and tasty, making them the perfect last minute sweet-treat after a big meal. They are gluten free, dairy free, refined sugar free and FODMAP friendly.

I’d never tried chestnut in a sweet dish until I made my cookie cups and I couldn’t believe how good it tastes with chocolate. I cannot recommend this combination enough!


200g chestnut puree

1 tbsp coconut oil, melted

6 tbsp rice milk

Zest of 1 orange

2 tbsp fresh squeezed orange juice

50ml maple syrup

40g Indigo Herbs cacao powder

1 250ml coconut cream carton

Optional toppings:

2-3 whole chestnuts, finely chopped

1 tbsp cacao nibs

1 tbsp orange zest (made with a julienne peeler)


  • Start by placing the carton of coconut cream in the fridge to thicken for 30 minutes
  • Add all the other ingredients to a blender or food processor and blend until thick and smooth
  • Pour the chestnut mixture into a bowl and store in the freezer while you prepare the coconut cream
  • Once chilled, scrape the coconut cream into a large bowl
  • Using an electric whisk, beat the coconut cream for a good few minutes until it is thick and aerated
  • Gently add the chestnut mixture to the coconut cream
  • Using a spatula, fold the chestnut mixture into the coconut cream until it is fully combined
  • Seperate the mousse into 4 ramekins and sprinkle over your choice of toppings
  • Store in the freezer or enjoy straight away!

chestnut & chocolate mousses

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