This chocolate, chestnut and brandy mousse will give any supper party a decadent final flourish. You can make these up to a day in advance, leaving you time to entertain your guests. Try Philippa Davis’ simple but impressive recipe.

Chocolate mousse is a popular choice for any party but it could also be the way to your loved one’s heart. Try our salted caramel chocolate mousse to wow that special someone.

CHOCOLATE, CHESTNUT AND BRANDY MOUSSE

This combination makes the pudding feel suitably decadent and autumnal. You can make it up to a day in advance and finish just before serving.

Makes 12 glasses

For the chestnut puree

• 400g cooked and peeled chestnuts
• 150g caster sugar
• 1 vanilla pod, split in half lengthways
• 3 tbsp brandy
• 300ml double cream

For the chocolate mousse

• 200g 70% chocolate
• 300ml double cream
• 70g caster sugar
• 4 egg whites
• 40g dark or milk chocolate for shaving on top

To make the chestnut purée, in a saucepan, gently heat the chestnuts, sugar, vanilla, brandy and cream. Bring to a simmer and cook for 5 minutes.Take off the heat and blitz thoroughly.

Take out a third of the purée and put into a separate container then leave both to cool in the fridge.

To make the chocolate mousse, melt the 200g of chocolate in a bain-marie then leave to cool to room temperature. Whip the cream with 20g of the sugar until fairly stiff; separate out a third of the whipped cream.

In another clean bowl, whisk the egg whites and 50g caster sugar to firm peaks.

Once the chocolate is cool, fold in the two-thirds portion of chestnut purée followed by  the two-thirds portion of whipped cream. Then gently fold in, in three stages, the whipped egg whites.

In your serving glasses, put a spoonful of the purée at the bottom then top with spoonfuls of chocolate mix (if you have any purée left drizzle it on just before serving).

Leave in the fridge to set for three hours. Just before serving, top with the rest of the whipped cream, a drizzle more purée and a few shavings of chocolate.