Chocolate-Chestnut Mousse
A luxurious dessert combining the earthy sweetness of chestnuts with rich dark chocolate, all folded into a light and airy mousse. Finished with chocolate shavings and brandy-spiked whipped cream.
Ingredients
- •10½ ounces chestnuts
- •2 cups whole milk
- •½ cup sugar
- •1 tablespoon vanilla extract
- •½ teaspoon kosher salt
- •5 ounces bittersweet chocolate
- •1½ teaspoons brandy
- •3 cups heavy cream
- •divided
Cooking Instructions
- 1.
Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
17 min
- 2.
Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
5 min
- 3.
Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
20 min
- 4.
Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
120 min
- 5.
Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
10 min
- 6.
Mousse can be made 1 day ahead; cover and chill.
