Recipe by Bergy
How's this for a "do ahead" dessert? The chestnuts give a lovely rich flavor to the chocolate. Very Christmas with the red & green cherries
- 1 (12 ounce) package semisweet chocolate chunks, melted
- 1⁄2 cup unsalted butter
- 1 (15 1/2 ounce) can chestnut puree
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 cup whipping cream, beaten stiff
- 4 egg whites, beaten to form soft peaks
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup sugar
- 3 tablespoons water
- 1 tablespoon icing sugar
- red glazed cherries (for garnish)
- green glazed cherries (for garnish)
Directions See How It's Made
- Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt.
- Beat until stiff and fold in a 1/2 cup cream.
- In a fresh bowl beat egg whites with the cream of tartar.
- Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees.
- Slowly beat the hot syrup into the egg whites.
- continue beating until stiff peaks form.
- Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl.
- Cover and refrigerat for 4 hours or overnight.
- To serve Beat the remaining cream with the icing sugar.
- Pipe the cream on the mousse and garnish with cherries.