Chocolate - Chestnut Mousse

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READY IN: 5hrs 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package semisweet chocolate chunks, melted
  • 12
  • 1
    (15 1/2 ounce) can chestnut puree
  • 12
    teaspoon vanilla
  • 14
    teaspoon salt
  • 1
    cup whipping cream, beaten stiff
  • 4
    egg whites, beaten to form soft peaks
  • 14
    teaspoon cream of tartar
  • 12
    cup sugar
  • 3
    tablespoons water
  • 1
    tablespoon icing sugar
  • red glazed cherries (for garnish)
  • green glazed cherries (for garnish)
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DIRECTIONS

  • 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.
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