Chocolate chestnut truffle mousse (Chocolade truffel cake met kastanjepuree / La truffe au chocolat et marrons glaces) from The Taste of Belgium (page 320) by Ruth Van Waerebeek

  • unsweetened chestnut purée
  • egg yolks
  • Show all ingredients...

  • EYB Comments

    Recommends preparing a few days ahead. Can substitute canned chestnuts for unsweetened chestnut purée, and heavy cream for whipping cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recommends preparing a few days ahead. Can substitute canned chestnuts for unsweetened chestnut purée, and heavy cream for whipping cream.

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