CHOCOLATE-CHESTNUT MOUSSE
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Provided by Anna Stockwell
Categories Dessert Chocolate Chestnut Kid-Friendly Christmas Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
- Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
- Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
- Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
- Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
- Do ahead
- Mousse can be made 1 day ahead; cover and chill.
CHOCOLATE MOCHA POTS
High Octane chocolate fix, which hasn't any sugar. (as such) can be frozen. I find it a little too rich as written, and usually fold through 1 cup of whipped cream. I serve these in small cups (very rich) with their saucer and a cream wafer biscuit.
Provided by mummamills
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
- Cook gently, whisking occasionally, until chocolate has melted.
- Remove from heat and whisk in the rum and coffee.
- Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
- Pour into 8 small ramekins or pots or cups, and refrigerate to set.
- Decorate with whipped cream and chocolate shavings.
- If TRULY showing off, decorate with fresh strawberries and cream.
Nutrition Facts : Calories 205.6, Fat 17.6, SaturatedFat 9.9, Cholesterol 147.1, Sodium 84.1, Carbohydrate 7.2, Fiber 3.5, Sugar 0.9, Protein 7.5
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