I served it to my family for our Mother's Day dessert and I was surprised at how good it was! I've never had anything like it. It was so much better than the sum of its parts (I think chestnut tastes kinda weird on its own). It's no bake, comes together in 20 mins or less and best of all, naturally gluten free. Everyone adored it! I hope you do too.
Makes 6 good sized servings
1 1/4 cup Heavy Cream
1/4 cup Icing Sugar
1 tsp Vanilla Extract
2/3 cup Chestnut Purée (unsweetened)
1/4 cup Maple Syrup (can sub any other natural liquid sweetener- honey, agave, etc)
1/4 cup Icing Sugar (can be omitted or reduced for less sweetness)
1 tsp Maple Extract
1 block Cream Cheese at (or close to) room temp
3 Tbsp Maple Sugar (can substitute other toppings - cookie crumble, skor bits, etc)
*Use mixer or hand mixer.
Whip cream, 1/4 cup icing sugar and vanilla to stiff peaks. Set aside in a separate bowl.
Beat chestnut purée for 20 seconds to break it up.
Add maple syrup, 1/4 cup icing sugar and extract and beat until smooth.
Add in cream cheese and beat until smooth (a couple minutes).
With a rubber spatula, carefully fold in all but roughly 1/2 cup whipped cream into chestnut mixture.
Spoon mousse into ramekins or cups. Garnish with remaining whipped cream and sprinkle 1/2 Tbsp maple sugar on each serving.
Serve immediately or let chill in fridge for a couple hours before serving.