Spuma di Cioccolato e Castagna

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 40 min
YIELD: 6 servings
LEVEL: Difficult

ingredients

  • 1 1/2 cups fresh chestnuts (in shell), or 3/4 cup frozen, canned or jarred (shelled)
  • 5 tablespoons sugar
  • 6 1/2 ounces bittersweet chocolate
  • 3 tablespoons water
  • 3 large eggs, separated
  • 3 tablespoons brandy (recommended: Nocello or Frangelico)
  • 1 1/4 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1/4 cup chocolate shavings, for garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat oven to 350 degrees F.

If using fresh chestnuts, cut a small cross in the rounded side of each chestnut, penetrating the thick shell. Place the chestnuts in a large pot and cover generously with water. Bring to a boil and simmer until they can be squeezed out of their shells easily, 15 to 25 minutes, depending upon the size and freshness of the nuts. Drain and peel, removing both the hard outer shell and the inner paper lining.

Place the chestnuts on a baking sheet and toast, about 10 minutes. Allow to cool. You should have about 3/4 cup of shelled chestnuts. If using frozen, canned, or jarred chestnuts, proceed from here.

Place the chestnuts in a food processor with 1 tablespoon of the sugar and process to a paste. You should have about 3/4 cup of paste.

In a bowl set over a saucepan of simmering water, combine the chocolate and the water. Cook until melted and smooth, stirring constantly. Beat in the egg yolks and whisk until thickened slightly, 2 to 3 minutes. Remove from the heat and fold in the chestnut paste and brandy. Cool completely.

In a medium bowl, whip the egg whites until foamy. While continuing to whip the whites, add the remaining 4 tablespoons of sugar little by little and continue to beat until stiff peaks form. Fold half of the whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

In a medium bowl, whip the heavy cream until it begins to thicken. Sprinkle in the confectioners' sugar and continue to beat until soft-stiff peaks form. Remove 1/2 cup of the whipped cream and set aside for garnishing the mousse. Gently fold the remaining whipped cream into the chocolate mixture.

To serve, spoon the mousse into decorative dessert bowls or coupes. Garnish with the sweetened whipped cream and chocolate shavings.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.