This Christmas Pudding, if you will, continues our stint of holiday goodies with something unexpected. Chestnuts. No, no, not roasting on an open fire (or in a dutch oven, which we tried last year…), but from this puree in a tube. This unexpected ingredient was a 2013 Christmas gift for an adventurous foodie friend. I would have NEVER bought this; but that is a shame, because it is pretty tasty and make one amazing Chestnut Chocolate Mousse.
I honestly forgot about the stuff until I saw this post on The Sugar Hit. One of my all-time favorite food blogs. I love this gal. She is witty, creative, takes amazing pictures, and makes some pretty darn fabulous food. Stalker worthy material. You should food-stalk her here or on Facebook. Needless to say it reminded me to raid the back of my pantry and use my Chestnut Spread (which doesn’t expire till 2017 – doesn’t that make you feel warm and fuzzy inside…).
Please don’t compare my last minute pics to the amazing styling of Sarah. You’d be wasting your time, but you won’t waste a second making this nutty, truffle-like pudding. I’m eating it for dinner, which means I’m happy.
CHESTNUT CHOCOLATE MOUSSE
by Sarah Coates of Sugar Hit
- 4oz (100g) dark chocolate (70% cocoa)
- 4oz (100g) milk chocolate (50-60% cocoa)
- ½ cup sweetened chestnut puree or spread
- 2 eggs, separated
- pinch of salt
- 1 cup (250ml) heavy cream
- 2 tbsp sugar
- 1 tsp vanilla
- Melt both the chocolates together in a large, microwave safe bowl. I do this in 30 second bursts, stirring well in between.
- Once the chocolate is melted, add the chestnut puree and stir it in gently with a spatula. The chocolate will look a little grainy and be fairly thick at this point.
- Place the yolks in with the chocolate and stir them in. Place the whites in a separate mixing bowl with the salt and the cream, sugar and vanilla in another large bowl.
- Using electric beaters (for ease) or a whisk, beat the egg whites to stiff peaks and then beat the cream to medium peaks. Do the whites first, as any fat on the beaters from the cream would cause the whites to deflate.
- Take half the cream and stir it into the chocolate mixture fairly vigorously, just to loosen up the mixture. Add the remaining cream and then fold that gently into the mixture, until it’s only mostly incorporated. Finally, add all the egg whites and continue folding until everything is incorporated, with no streaks of cream or egg white.
- Decant the mousse mixture into 4 or 6 small glasses (4 is a very generous serve) and then place in the fridge to chill for at least 2 hours or overnight. Serve with extra whipped cream, just for fun.
I used the Chestnut Spread found here and of course Lindt 70% for my dark and Hershey’s milk chocolate for the other.
Happy Friday and Happy Holidays,