Name: Chocolate-Chestnut Mousse
Cook time: 20 minutes
Total time: 45 minutes, plus at least 2 hours chilling
Yield: 8–10 servings
Ingredients: 10.5 ounces vacuum-packed or jarred roasted or steamed chestnuts (about 2 cups); 2 cups whole milk; 1/2 cup sugar; 1 tablespoon vanilla extract; 1/2 teaspoon kosher salt; 5 ounces best-quality bittersweet chocolate (at least 70% cacao), divided; 1 1/2 teaspoons brandy, divided; 3 cups heavy cream, divided

Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell

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.

Cook's Note

Both the quality and cocoa percentage of the chocolate have a significant impact on the flavor of this mousse; purchase the best-quality 70% bittersweet chocolate you can afford.

Recipe information

Total Time
45 minutes, plus at least 2 hours chilling
Yield
8–10 servings

Ingredients

10.5 ounces vacuum-packed or jarred roasted or steamed chestnuts (about 2 cups)

2 cups whole milk

1/2 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon kosher salt

5 ounces best-quality bittersweet chocolate (at least 70% cacao), divided

1 1/2 teaspoons brandy, divided

3 cups heavy cream, divided

Preparation

Step 1
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.
Step 2
Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
Step 3
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.
Step 4
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.
Step 5
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
Step 6
Mousse can be made 1 day ahead; cover and chill.