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Christmas: Chestnut-Chocolate Mousse

Source of Recipe


Food & Wine magazine



List of Ingredients



• 4 ounces semisweet chocolate, chopped
  
• 4 ounces bittersweet chocolate, chopped
  
• 2 cups chilled heavy cream
  
• 1 cup vacuum-packed roasted chestnuts, chopped
  
• Salt
  
• 4 large egg whites
  
• ¼ cup plus 2 Tbsp sugar
  
• Unsweetened whipped cream and crushed chocolate-covered espresso beans, for garnish
  






Instructions



1. In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm. In a stainless steel bowl, beat the cream until soft peaks form, then fold in the chocolate, chestnuts, and a pinch of salt.
   
   
2. In a large stainless steel or copper bowl, beat the egg whites to very soft peaks. While beating, gradually add the sugar and beat until firm, glossy peaks form, about 2 minutes. Stir one-third of the beaten whites into the chocolate mixture, then fold in the remaining whites.
   
   
3. Spoon the mousse into ten 2/3-cup ramekins. Cover and refrigerate until firm, at least 2 hours. Serve each mousse with a dollop of whipped cream and crushed chocolate-covered espresso beans.
   
   Makes 10 servings.