- 8 ounces semisweet chocolate, chopped
- 3/4 cup chestnut puree (found in the baking aisle)
- 1/4 teaspoon almond extract
- Pinch of salt
- 1 cup plus 2 tablespoons confectioners' sugar
- 2 cups heavy cream
Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
Photograph by Anna Williams
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