Chocolate-Chestnut Mousse

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 8 servings
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Ingredients

8ounces 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

8ounces 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

Directions

  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. 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.