and I must say I have fallen in love with them…
This was a lovely eggless mousse recipe that I adapted from here
about 100gms Chestnuts (had about 20 of them)
sugar to taste
1 tbs cocoa
1 tsp almond extract (this was way too much)
16 ounces heavy whipping cream
Peel the outer leathery layer on the chestnuts. Place them in water to cover, simmer until tender. Remove the chestnuts, let it cool and then peel the inner skin. Add sugar, cocoa and almond extract. Process in a food processor until smooth and well combined.
Beat heavy cream until stiff. Fold required amount (I just eyeballed the amount) into chestnut puree. Divide among desert glasses. Chill until set-up.
Serve with a dollop of whipped cream and chocolate shavings.
Except for the fact that we did not like the overpowering flavor of almond extract, it was a perfect decadent dessert. Next time I will surely try some variations, in fact I am looking forward to using roasted chestnuts!
You can read all about how to boil/roast chestnuts here or here. You can get plenty of information about chestnuts, even a bit of history here.