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TOPPINGS & ICINGS RECIPES

A collection of fabulous recipes using our versatile non-dairy products. Enjoy!

Chocolate & Whiskey Chestnut Log

A festive favorite that looks great, tastes sublime and packs a punch. The ideal dessert for any yuletide event.

Ingredients

Chestnut Mousse:
250gm mascarpone cheese
25gm icing sugar
125gm Whip Topping™ Base
25gm water8
5gm maroon chestnut purée
3gm gelatine

Chocolate & Whiskey Mousse:
320gm Whip Topping™ Base
100gm milk
60gm whiskey
375gm dark chocolate
75gm water
75gm glucose
50gm castor sugar
6gm gelatine
Chocolate sponge
Whole maroon chestnuts for decoration
Chocolate flowers

Method

Chestnut Mousse Method:
1. Combine Whip Topping Base, water and whip on medium speed to soft peak texture.
2. Add mascarpone mixed with icing sugar and dissolved gelatine in 10gm water.
3. With the Whip Topping Base mixture already whipped, restart your mixer with the cream in it and slowly add the mascarpone mixture. Allow the mix and blend well.

Chocolate & Whisky Mousse Method:
1. Combine Whip Topping Base, whisky, milk and whip on medium speed to soft peak texture.
2. Boil water, glucose, sugar. Melt dark chocolate add to the mixture together with dissolved gelatine in 10gm water. Cool down.
3. With the Whip Topping Base mixture already whipped, restart your mixer with the cream in it and slowly add the warm chocolate mixture. Allow the mix and blend well.
4. Fill the first layer of mould with chestnut mousse. Follow with layer of sponge and chocolate whiskey mousse. Follow with layer of sponge. Repeat process. Freeze.
5. Decorate with spray chocolate, maroon chestnuts and chocolate flowers.