Creamy Chestnut & Vanilla Jam Mousse

Steps

1. Place the mascarpone, sugar and Bonne Maman Chestnut & Vanilla Jam in a mixing bowl. Stir until you obtain a smooth and homogeneous mixture.
2. In a separate bowl, whip the well-chilled heavy cream until it forms a firm whipped cream.
3. Gently fold the whipped cream into the mascarpone mixture using a spatula. Carefully lift the mixture to preserve its light and airy texture until both preparations are fully combined.
4. Cover and refrigerate for at least 3 hours, preferably overnight.
5. When ready to serve, transfer the mousse to a piping bag and fill your dessert glasses. Finish with a few crumbled speculoos biscuits and, if desired, some pre-cooked chestnuts for an extra touch of indulgence.