John Myers
Cocoa Cheese Mousse
The perfect cocoa cheese mousse recipe with a picture and simple step-by-step instructions.
- 500 g Chestnuts
- 250 g Raw cane sugar
- 1 Msp Ground vanilla, organic goods
- 180 ml Sunflower oil
- 4 tbsp Cocoa powder slightly de-oiled
- It is best to peel the chestnuts on the same day (it can also be done without pre-cooking and burned fingers;) and then cook for 15-20 minutes.
- Mash the chestnuts with the oil and a blender stick.
- Mix in the raw cane sugar, the ground vanilla (all components of the vanilla pod) and the slightly de-oiled cocoa powder. If you find raw cocoa powder, you are welcome to use it (the lower the processing level of the food, the better it is 🙂 If you like and have it, you can also mix in crushed raw cocoa beans or nibs, or Siberian cedar kernels. Then the cream has even more bite and even more good ingredients 🙂
- Pour the mixture into glasses using a piping bag. Rinse them well with boiling water beforehand. In my case, this amount resulted in three of the round bobbins. It is best to keep the mousse in the refrigerator, as no preservatives have been added;) In combination with goat cream cheese, it is also a great new taste experience 🙂 Have fun cooking and bon appetit!
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