Method
Using a swivel potato peeler make chocolate curls with 25g (1oz) of the chocolate and set aside, break up the remaining chocolate, then put in a large bowl over a pan of simmering water until melted (or melt in the microwave on medium for 1-2 mins). Remove from the heat then stir in the chestnut puree until smooth. Stir in the egg yolks and brandy. Whisk the egg whites in a large, clean bowl until stiff, stir a quarter into the chocolate mix to soften it, then fold in the remainder until evenly mixed. Divide between 6-8 teacups and put in the fridge to set for at least 4 hours or overnight. Up to 2 hrs before serving, whip the cream until it just holds its shape, then spoon it over the mousses and sprinkle with the chocolate curls, chill until ready to serve.
Thanks to
Megan Wright from the United Kingdom for submitting this Chocolate and Chestnut Mousse recipe.
Added on 18 September 2007.
|
