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

Marcia Kiesel
November 2007

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Credit: © John Kernick

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm.

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  • 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.

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