2 Hours 24 Minutes
1 x 180g pouch of Merchant Gourmet Whole Chestnuts
250ml of plant-based milk
50g of caster sugar
A pinch of salt
200g of 70% dark chocolate, roughly chopped
350ml of plant-based double cream
Plant-based chocolate eggs, to decorate
Put the chestnuts, milk, sugar and salt in a saucepan and bring to a gentle boil. Reduce to a simmer and cook for 15 minutes, or until roughly a quarter of the milk has evaporated and the chestnuts have softened.
Pour the mixture into a heatproof blender and blitz until completely smooth. Tip in the chopped chocolate and blitz again until the chocolate has melted and is fully combined. Decant into a bowl and set aside to cool a little, stirring occasionally to keep it from setting. Whip the cream using an electric whisk until soft peaks form.
Gently stir a few heaped spoonful's of the cream into the chocolate mousse mixture to lighten it, then carefully fold in the remaining cream, retaining the air in it as much as possible.
Pour into a large serving dish, or individual pots, then leave in the fridge for at least 2 hours or overnight to set.
Serve with the chocolate eggs on top.