Chestnuts are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). There are usually two to four nuts per casing. Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. They’ve never been as popular in British kitchens as in Continental ones, but they’re a versatile and flavourful store cupboard ingredient. Chestnuts are available fresh, ground, dried, puréed or vacuum-packed.
CHOCOLATE AND CHESTNUT MOUSSE
INGREDIENTS
(Makes enough for 4 servings)
• 200g dark chocolate
• 200g sweetened chestnut purée
• 5 eggs, separated
• 4 tbsp brandy or Cognac
• 284 mil carton whipping cream
METHOD
1. First of all take 25g of the dark chocolate and use a vegetable peeler to make chocolate curls. Set the curls aside until you need them
2. Break up the remaining chocolate, then put it in a large bowl over a pan of simmering water until melted (you know the drill – don’t let the bowl touch the water). Remove from the heat and stir in the chestnut purée until smooth. Follow this by stirring in the egg yolks and brandy. It might look as if it will not all blend together, but it will
3. Whisk the egg whites in a large, clean bowl until stiff
4. Stir a quarter into the chocolate mix to soften it, and then fold in the remainder until well mixed
5. Divide the mixture between your serving dishes and chill in the fridge for at least two hours
6. When you are ready to serve, quickly whip the cream and spoon it over the mousse. Top with slices of the cooked chestnut and finish off with the chocolate curls.
7. Enjoy!