Kick off the festive season with these indulgent dessert recipes; chocolate chestnut mousse and oranges in liqueur with saffron and pomegranate. These are delicious paired together, or for children, serve the mousse in our pillarbox red mini tumblers for a seasonal serving of chocolatey goodness.
CHOCOLATE CHESTNUT MOUSSE
SERVES: Serves 6 (or makes 10 mini tumblers)
PREP TIME: 30 minutes plus overnight chilling and next day whipping
• 240g Good quality dark chocolate, at least 70%
• 240g Sweetened Chestnut Puree
• 600ml Whipping Cream
Chop the chocolate into small chunks, and place into a large heatproof bowl. Set the bowl over a gently simmering bain-marie, and allow to melt.
Meanwhile, combine the whipping cream and chestnut puree in another pan. Set over a medium heat and stir occasionally to allow the puree to dissolve into the cream. Heat until small bubbles begin to form around the edge of the pan.
Once the chocolate is melted, remove the bowl from the heat and gradually pour over the chestnut cream mix, whisking together until completely combined.
Allow the mix to cool to room temperature, cover and then chill overnight in the fridge.
The next day, pour the now thickened and cooled mixture into the bowl of a stand mixer (you can also use an electric hand whisk), and whip until it holds a peak - be careful not to overwhip otherwise the mix will split and become grainy.
Once whipped, the mousse can spooned into a piping bag and piped into mini tumblers, or dolloped into a large serving plate for a sharing style dessert.
Garnish with chocolate curls.
ORANGES IN LIQUEUR WITH SAFFRON AND POMEGRANATE
SERVES: Serves 6
PREP TIME: 30 minutes
• 6 Seedless oranges
• 250g Caster sugar
• 125ml Fresh Orange Juice
• 1 Star Anise
• Large pinch of Saffron
• 3tbsp of Grand Marnier or other orange liqueur, such as Cointreau
• Pomegranate Seeds, to garnish
Start by preparing the oranges. Remove the skin and pith using a small serrated knife, reserving a 5cm piece of peel for infusing into the syrup.
Once peeled, slice the oranges thinly (1/2cm or so), cover and store in the fridge until needed.
For the syrup, remove as much pith as possible from the reserved orange peel, and then slice into fine strips. Add this to a small pan along with the sugar, orange juice, star anise, and a large pinch of saffron, and heat until the sugar has completely dissolved and the syrup begins to bubble.
Remove from the heat, add the liqueur (it might bubble up and spit a little - so be careful), and give it one final stir. Set aside and allow to cool.
Once the syrup is cool, arrange the oranges on a platter or large plate (we’ve used our large salad bowl) and drizzle with spoonfuls of the spiced, boozy syrup. Any leftover syrup would be delicious in cocktails.
Scatter over the pomegranate seeds, and serve.
FEATURED IN THE RECIPE
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