Chocolate Chestnut Mousse Recipe
Chocolate Chestnut Mousse is the favorite among kids. This dessert often finds a place on my table and is quite easier to prepare. Just check out the recipe of the rich and yummy Chocolate Chestnut Mousse listed here.
Ingredients
2 (1 lb.) cans of pureed chestnuts (if only whole chestnuts are available these should first be simmered, then pureed with blender or processor)
1/2 lb. soft unsalted butter or margarine,
1 1/3 cups semi-sweet chocolate morsels, melted with
1/4 cup of rum and 1 t. vanilla extract
1/2 to 3/4 cup granulated sugar, melted with 3 T. each of either rum or port wine and strong coffee and 1/8 t. salt
A 6-cup cylindrical dish 3 to 4 inches deep, 1 1/2 boxes of Arnold Pirouette cookies, 2 to 3 cups whipped cream
Directions
Pour chestnuts into large mixing bowl.
Beat in the butter or margarine, melted chocolate and sugar syrup.
Line bottom of cylindrical dish with waxed paper or foil.
Turn a 1-inch layer of chestnuts mixture into dish, being careful not to touch sides.
Now line the sides of the dish with upright cookies, to make a columnar effect.
The mixture will hold cookies in place.
Fill the dish with remaining mixture, cover with waxed paper and chill for six hours, or overnight.
At serving time, run a knife between cookies and dish, reverse on to serving platter.
Top with whipped cream, and dot the cream with a few chocolate morsels.
Beat in the butter or margarine, melted chocolate and sugar syrup.
Line bottom of cylindrical dish with waxed paper or foil.
Turn a 1-inch layer of chestnuts mixture into dish, being careful not to touch sides.
Now line the sides of the dish with upright cookies, to make a columnar effect.
The mixture will hold cookies in place.
Fill the dish with remaining mixture, cover with waxed paper and chill for six hours, or overnight.
At serving time, run a knife between cookies and dish, reverse on to serving platter.
Top with whipped cream, and dot the cream with a few chocolate morsels.
