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Chestnut Chocolate Cream

Enjoy with
Sandeman Porto Vau Vintage
Mixology & Food


  • 200 g of chestnut purée (canned or homemade)
  • 150 g of fine sugar
  • 2 greek yoghurts
  • Zest of 1 orange
  • Vanilla (to taste)
  • Shortcake or chocolate biscuits, crumbled (to taste)
  • 1 packet of thick cream
  • 1 tablet 70 percent of dark chocolate
  • 1/2 can of condensed milk


In a bowl, whip the chestnut purée, sugar, yoghurt, orange zest and vanilla. When it has formed a mousse, add crumbled biscuits.

Bring the cream to a boil and add chocolate. When melted, add condensed milk and mix well. Cool.

Place alternate layers of mousse and chocolate sauce in a bowl and refrigerate until serving time.

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