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Chestnut-Chocolate Mousse
© John Kernick

Chestnut-Chocolate Mousse

  • ACTIVE: 30 MIN
  • SERVINGS: 10

Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse.

  1. 4 ounces semisweet chocolate, chopped
  2. 4 ounces bittersweet chocolate, chopped
  3. 2 cups chilled heavy cream
  4. 1 cup vacuum-packed roasted chestnuts, chopped
  5. Salt
  6. 4 large egg whites
  7. 1/4 cup plus 2 tablespoons sugar
  8. Unsweetened whipped cream and crushed chocolate-covered espresso beans, for serving
  1. In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm.
  2. In a stainless steel bowl, beat the cream until soft peaks form, then fold in the chocolate, chestnuts and a pinch of salt.
  3. In a large stainless steel or copper bowl, beat the egg whites to very soft peaks. While beating, gradually add the sugar and beat until firm, glossy peaks form, about 2 minutes. Stir one-third of the beaten whites into the chocolate mixture, then fold in the remaining whites.
  4. Spoon the mousse into ten 2/3-cup ramekins. Cover and refrigerate until firm, at least 2 hours. Serve each mousse with a dollop of whipped cream and crushed chocolate-covered espresso beans.


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