Chocolate, chestnut cream and spiced apple verrines

Chocolate, chestnut mousse and spiced apples verrines

Special everyday cakes and treats

There’s a trend in French patisserie for ´deconstructed desserts´ where the elements have been pulled apart and reorganized differently.  And so my log cake was broken down, with the chocolate cider sponge and chestnut purée magically reappearing in some little verrines, layers of different textures and flavours in a glass!  Trifles à la French. You can see the advantages:  no special mould, easy to assemble and great use of leftovers.  Chocolate, chestnut mousse and spiced apples verrines, a taste of Autumn or Christmas in a glass, involving rum, calvados and cider!  Happy pre-Christmas! 🙂You can make these in glasses, cups or bowls.  But I’d suggest mini ones (would a shot glass be too small?) because this dessert is delicious and powerful, with a little going a long way. Which is good news if you have a large family, party or healthy appetite!  🙂


Chocolate cider sponge

Chocolate cider sponge for Chocolate, chestnut and apple verrinesFollow my recipe (based on Will Torrent’s in Patisserie at Home) for an intense and slightly salty chocolate cider sponge or use your own leftover or shop-bought sponge, maybe a lighter kind.

Spiced apples

Spiced apples for Chocolate and Chestnut verrines

  • 15g/1 tablespoon unsalted butter
  • 2 to 4 apples (russetts/reinettes are good) or more, to taste
  • 1 teaspoon freshly-squeezed lemon juice
  • half a teaspoon ground cinammon
  • half a teaspoon ground mixed spice

Peel, core and slice the apples 1cm – 1.5cm thick. Mix the spices into the slices.  Melt the butter in a frying pan so the apples can be sautéed on a low to medium heat for around 5-10 minutes, stirring carefully and occasionally to ensure they’re all coated in the spices and until the slices have softened a little but aren’t mush.  Place on a plate to cool and set aside.

Chestnut mousse (or cream)Chestnut mousse for Chocolate, chestnut and apple verrines

  • 1 sheet/2g leaf gelatine (optional)
  • 200g/1 and a quarter cups sweetened crème de marron, preferably Clement Faugier (available in Barcelona at Colofruit/Coloimport)
  • 20g/1 tablespoon and 1 teaspoon dark rum
  • 200g/three-quarters of a cup plus 1 tablespoon whipping cream (35%) or double cream
  • half a teaspoon pure vanilla extract or seeds scraped from half a vanilla pod

MethodChestnut mousse illustrated recipe - colour

Chestnut mousse part 1Chestnut mousse part 2Assembly

You’ll need a little Calvados or rum, and maple syrup or honey.  And marrons glacés (optional).

Marrons glacés - confit chestnuts

Marrons glacés (confit chestnuts)

Chocolate, chestnut and apples verrines recipe - the layersThis is a very flexible dessert and you can adapt layers, ingredients or quantities.  You could even have plain whipped cream if it’s difficult to find chestnut purée.  Or just make the absolutely divine chestnut mousse to fill a sponge cake.

Anyway my trusty cake testers (aka friends) told me this combination is delicious.  One said with every spoon or bite you taste all the elements, with a different one deliciously highlighted each time.  You might like to try some for yourself… ?Chocolate, chestnut cream and spiced apple verrinesWishing you a lovely autumn (or Spring!) with yummy seasonal stuff sweet reader!  Till next time, happy baking and eating!  🙂 x

P.S.  Here are the black and white illustrated recipes if you’d like to print them to do some colouring or make yourself little recipe cards.  🙂

Chestnut mousse illustrated recipe in black and whiteChocolate, chestnut and apple verrines illustrated recipe in black and white






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Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthier ones. Yes, love cakes!!! Hope you'll love them too and have fun baking. :)

27 thoughts on “Chocolate, chestnut mousse and spiced apples verrines”

  1. Oh my the chestnut mousse sounds so delicious; it looks so light and with so much chestnut as well! We have a can of chestnut puree (I think it is thicker and not as smooth?) but I’ve seen creme de marrons–maybe I should try that next time as it looks perfect for making mousse and cream-type things. 🙂 The recipe cards are too cute!

    Liked by 1 person

    • Thanks so much Laurie! So glad you like the recipe – yes, the mousse is lovely – and I remember you had some lovely chestnut recipes. If you can find the Clément Faugier creme de marrons do try it – sweet but yummy! 🙂 You can probably also make your own with your purée – I found the ingredients here (without exact quantities):
      Looking forward to seeing your next chestnut creation! 🙂

      Liked by 1 person

      • Thank you for the link Lili! I think I’ve seen the brown can after all, though I’ll give something a try with puree first 🙂


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