Chocolate and Chestnut Mousses
- 200g dark chocolate
- 200g sweetened chestnut purée*
- 5 eggs, separated
- 2 tablespoons brandy or Cognac
- 300ml thickened cream, whipped to soft peaks
- Using a swivel vegetable peeler, make chocolate curls with 25g chocolate and set aside. Chop the remaining chocolate, then melt in a heatproof bowl over a saucepan of simmering water. Remove chocolate from heat and stir in chestnut purée until smooth, then add egg yolks, one at a time, followed by brandy.
- Using an electric mixer, whisk egg whites to stiff peaks. Stir a quarter into the chocolate mixture to loosen it, then gently fold in the remainder. Divide among 6 teacups or small dishes and refrigerate for at least 4 hours or overnight to set.
- Serve mousses topped with whipped cream and sprinkled with chocolate curls.
* French chestnut purée is available in 500g cans from specialist food stores and many delicatessens. Leftover purée can be frozen.