Chocolate Chestnut Mousse Cake

A light, fluffy mousse pairs beautifully with a creamy chocolate layer.

Yield: 16 mini muffin tins

Ingredients

1 cup chestnuts (~5.5 oz)

1 cup milk

4 tbsp date syrup

pinch salt

3 egg yolks

2.25 tsp cornstarch

1 tbsp vanilla

1 tbsp coconut oil

2 oz unsweetened chocolate

8 dates

1 cup coconut cream, whipped

Instructions:

1. Preheat oven to 350 degrees.

2. Puree chestnuts, milk, and date syrup. Bring to a simmer.

3. Whisk egg yolks and cornstarch.

4. Temper egg yolks.

5. Return to pot. Continue to cook and whisk until reaches pudding consistency.

6. Add coconut oil and vanilla.

7. Melt chocolate. Add melted chocolate and 8 dates to half of mixture. Spread chocolate layer on bottom of muffin tin.

8. Whip coconut cream. Fold into remaining chestnut mixture. Spread on top.

9. Refrigerate. Enjoy!

Nutrition Information

110 calories, 7g fat, 10.7g carbs, 1.1g fiber, 8.6g sugar, 1.7g protein

Inspired by Deliciously Organic