Spuma di Cioccolato e Castagna

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Surprisingly easy to make with an indulgent feel to it. Very rich (if you don't like a heavy dessert, this one isn't for you and does take up quite a few dishes to make but the yield is tremendous (easily 8 small servings for such a rich dessert. Well worth the effort though--the subtle chestnut flavor lends an interesting and unique twist on chocolate mousse. I recommend using canned or previously shelled chestnuts as I started with whole ones and it was a big hassle peeling the little buggers. I used standard brandy with great results and wonder if frangelico would compete too much with the delicate taste of the chestnuts.

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This was good. I used jarred chestnuts, because I was excited to make it even though it wasn't the season for chestnuts. However, I didn't feel like the chestnut flavor really came through. Mostly it was just good mousse. Also, the chestnuts never became a paste in the food processor, but the mousse still seemed smooth.

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I've had this wonderful mousse before, not sure if it's the exact same recipe yet.
I'll have to wait till chestnuts come back in season to try it.
Thank you for the recipe & the opportunity to try it again, Emeril!