Chestnut-Chocolate Mousse
Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse.
Chestnut-Chocolate Mousse
Chestnut-Chocolate Mousse
© John Kernick
Chestnut-Chocolate Mousse
- ACTIVE: 30 MIN
-
TOTAL TIME:
2 HRS 30 MIN
- SERVINGS: 10
Ingredients
- 4 ounces semisweet chocolate, chopped
-
4 ounces bittersweet chocolate, chopped
-
2 cups chilled heavy cream
-
1 cup vacuum-packed roasted chestnuts, chopped
-
Salt
-
4 large egg whites
-
1/4 cup plus 2 tablespoons sugar
-
Unsweetened whipped cream and crushed chocolate-covered espresso beans, for serving
Directions
- In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm.
- In a stainless steel bowl, beat the cream until soft peaks form, then fold in the chocolate, chestnuts and a pinch of salt.
- 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.
- 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.
Chestnut-Chocolate Mousse
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