(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsMousse Recipes >  Chestnut Chocolate Mousse



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Food & Wine Annual Cookbook 2008
Food & Wine Magazine
F&W's Marcia Kiesel uses vacuum-packed roasted chestnuts to add a sophisticated flavor to a deluxe chocolate mousse.
Active: 30 min
Total: 2 hr 30 min
10 Servings


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

In a small heatproof glass bowl, microwave the chocolates at 20-second intervals, stirring a few times after each interval, until the chocolate is melted and smooth. Let the chocolate cool until it is just warm to the touch.

2. In a large stainless steel bowl, use a whisk or handheld electric mixer to beat the cream until soft peaks form. Use a rubber spatula to fold in the melted, cooled chocolate, chopped roasted chestnuts and a pinch of salt.

3. In a large stainless steel or copper bowl, use an electric mixer to beat the egg whites to very soft peaks. While beating, gradually pour in the sugar and beat until firm, glossy peaks form, about 2 minutes. Stir one-third of the beaten whites into the chocolate mixture, then gently fold in the remaining whites, working quickly so that the whites do not deflate.

4. 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.
--Marcia Kiesel


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages