chocolate chestnut mousse

I just took these out of the refrigerator and the classes are still a bit frosty!

If you remember, I mentioned in my last post that I would be using the chestnut butter for another recipe. And, this is it!

This dessert, it's HEAVENLY. That's the only way to describe it. The chestnut flavor mingled with chocolate and a touch of rum. Out-of-this-world. You must try it. The texture is smooth and I can't say enough yummy things about it. It's like an explosion of flavours in your mouth (Do you remember that from Ratatouille?- such a cute movie!)

Also, I've entered the above picture as my entry for Click Photo Event where this month's theme is "Nuts". I figure I'd enter this recipe picture because it has such a great chestnut taste.

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chocolate chestnut mousse
serves 6-8

1 -2/3 cup whipping cream
4 egg yolks
3 tbsp granulated sugar
pinch salt
3 oz bittersweet chocolate, finely chopped
1 oz milk chocolate, finely chopped
1/2 cup sweetened chestnut puree
2 tbsp rum (or 1 tsp vanilla)

In small saucepan, heat 2/3 cup of the cream over medium heat until tiny bubbles form around the edge.

In a heatproof bowl, whisk egg yolks, sugar, sugar and salt. Slowly whisk in cream. Place bowl over saucepan of simmering water. Cook, stirring, about 8 minutes or until thermometer registers 160F and custard is thick enough to coat spoon. Remove from heat.

Whisk in both chocolates, chestnut puree and rum. Return to heat, stirring, just until melted. Place plastic wrap directly on surface, let cool until stiffened, about 1 hour.

In separate bowl, whip remaining 1 cup of cream. Fold one quarter into chocolate mixture. Then fold in remaining cream. Spoon into dessert cups. Cover and refrigerate until firm, about 6 hours.

Recipe from: Chocolate Chestnut Mousse, Canadian Living Holiday Celebrations Special Issue, Fall 2007 Magazine.