White chocolate mousse, chestnut cream and pumpkin sauce


30 minutes + resting time


The perfect partner for the delicacy of white chocolate is a good glass of Verduzzo Friulano. The enveloping sweetness of the sugars is mitigated by the tannic content of this wine, therefore able to accompany a dessert with an extremely sweet flavour, without making it cloying.



Ingredients for 4

White chocolate mousse

500 g double cream

250 g white chocolate

100 g sugar

5 eggs

1.5 sheets of gelatine

Pumpkin sauce

250 g pumpkin

100 g sugar

1 lemon

Chestnut cream

500 g double cream

300 g sweetened chestnut purée

Other ingredients

400 g vanilla ice cream

ground coffee


To make the white chocolate mousse, separate the eggs and whisk the whites to stiff peaks.

Dissolve the sugar in 50 g of water and heat it to 116°C to make a syrup, then pour this slowly over the yolks as you beat them.

Melt the chocolate.

Put the sheets of gelatine into a bowl of cold water.

Whisk 450 g of the cream and add the melted chocolate, folding it in carefully.

Heat the remaining 50 g of cream and add the sheets of gelatine after squeezing them to remove excess water.

Combine the two mixtures, divide up between 4 moulds and leave to set in the fridge for at least 2 hours.


Clean and trim the pumpkin and roast in the oven for 20 minutes, covered with tinfoil.

Make a syrup by boiling the sugar with 100 g of water for 4-5 minutes.

Add the pumpkin to the syrup with the juice of 1 lemon and blitz to give a soft cream.


Whisk the cream until thick and add the chestnut purée, folding it in carefully.

Pool a generous amount of the pumpkin sauce on each place, add the white chocolate mousse, top with a scoop of vanilla ice cream and a spoonful of chestnut cream, dust with a little ground coffee and serve immediately.

Other Pairings