Chocolate Chestnut Mousse
Look for tubes or cans of sweetened chestnut purée in the baking aisle during the holiday season.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 333 |
| pro | 4 g |
| total fat | 25 g |
| sat. fat | 15 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 166 mg |
| sodium | 26 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 22% |
| vit C | 3% |
| folate | 8% |
-
1-2/3 cups (400 mL) whipping cream
4 egg yolks
3 tbsp (50 mL) granulated sugar
Pinch salt
3 oz (90 g) bittersweet chocolate, finely chopped
1 oz (30 g) milk chocolate, finely chopped
1/2 cup (125 mL) sweetened chestnut purée
2 tbsp (25 mL) rum (or 1 tsp/5 mL vanilla)
Preparation:
In small saucepan, heat 2/3 cup (150 mL) of the cream over medium-high heat just until tiny bubbles form around edge.
Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and sa< slowly whisk in cream. Place bowl over saucepan of simmering water; cook, stirring, until thermometer registers 160°F (70°C) and custard is thick enough to coat back of spoon, about 8 minutes. Remove from heat.
Whisk in bittersweet and milk chocolates, chestnut purée and rum. Return to heat, stirring, just until melted and combined. Place plastic wrap directly on surface; let cool until stiffened, about 1 hour.
In separate bowl, whip remaining cream; fold one-quarter into chocolate mixture. Fold in remaining cream. Pipe or spoon into dessert cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and sa< slowly whisk in cream. Place bowl over saucepan of simmering water; cook, stirring, until thermometer registers 160°F (70°C) and custard is thick enough to coat back of spoon, about 8 minutes. Remove from heat.
Whisk in bittersweet and milk chocolates, chestnut purée and rum. Return to heat, stirring, just until melted and combined. Place plastic wrap directly on surface; let cool until stiffened, about 1 hour.
In separate bowl, whip remaining cream; fold one-quarter into chocolate mixture. Fold in remaining cream. Pipe or spoon into dessert cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Source
Holiday Celebrations: 2007
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