Vermicelles (Chestnuts) Mousse

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

2 pear (s) (Williams), ripe, alternatively can
150 g mascarpone
200 g puree, vermicelle puree (chestnut puree)
100 g chocolate, black
2 tablespoon liqueur (chestnut liqueur, alternatively Baileys)
1 teaspoon vanilla powder
2 ½ dl cream
Chocolate shavings, at will

Instructions

Mix the mascarpone, vermicelle puree, vanilla powder (and possibly liqueur) together well.
Stir in finely chopped / grated chocolate and whipped cream; Chill for at least 2 hours.
Peel the pears (if necessary), cut in half, remove the core, do not overcook and let cool.
Arrange the pear halves on plates, pour the mousse over them and garnish with the chocolate chips
Alternatively:
Chop the pears (not too fine) and add them directly to the mousse.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.