A delicious and decadent dessert treat made with chocolate brownies, chestnut puree and tangy raspberries.
Add all the ingredients to a saucepan and cook gently until the rasperries are soft and the sugar is dissolved. Set Aside.
Either microwave the chocolate, or melt it gently in a bowl over a saucepan of hot water. Stir so it melts evenly
In a food processor or with a whisk, whip the chestnut puree, coconut milk & syrup so it forms a soft mousse.
Whip the chocolate into the chestnut mousse so it is all combined and smooth.
Remove the coconut tins from the fridge and scoop out the cold cream that has separated, discarding the 'water'
Whip together with the icing sugar until smooth and creamy with soft peaks.
In a large clear bowl first add a layer of the brownies. Sprinkle with some extra Gran Marnier if you like!
Add the layer of raspberries
Add the layer of chestnut mouse, smoothing it out
Add the layer of whipped coconut cream, smoothing it out
Decorate with berries in pretty patterns.
Pop in the fridge for at least 1/2 hour or until it's time to bring it to the table!