Chestnut and porcini mousse with grapes

Chestnut and porcini mousse with grapes

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 486 kcal
, Fat: 27 g
, Carbohydrate: 54 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Porcini cream

2 dl full cream
3 tsp dried porcini mushrooms, finely chopped


50 g dark chocolate, finely chopped
½ dl full cream
220 g frozen chestnut puree, defrosted
½ tbsp kirsch


1 tbsp sugar
100 g blue grapes, cut in half
50 g meringue nests, coarsely chopped
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4 glasses, each approx. 150 ml

How it's done

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Porcini cream

Mix the cream with the porcini mushrooms, cover and chill for approx. 2 hrs. Strain the cream, set aside the mushrooms. Beat the cream until stiff.


Place the chocolate and cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the chestnut puree and kirsch. Stir in 2 tbsp of the chocolate sauce, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the mousse into the glasses.


Mix the sugar with the reserved porcini mushrooms, caramelize in a frying pan while stirring. Top the mousse with the grapes, meringue and mushrooms. Drizzle the remainder of the chocolate sauce over the top.

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