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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


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