Wednesday, December 16, 2009

Chestnut, Dark Chocolate, Salted Caramel Mousse

I would have never made this in a million years unless all the stars aligned just so. I happened to have one cup of sweet chestnut puree left and was looking for something to make. I had found this great simple recipe and was going to make it, but I was so tired and didn't want to do much of anything. A day or two before, I had attempted to make Beth Kimmerle's Soft Salted Chocolate Caramels, which was a disaster that left me with a hard block of candy that was delicious but threatened to pull your fillings out. In an effort to salvage the cream, sugar and chocolate invested, I heated a chunk of it in the microwave with some water (a tip I scavenged online) and mixed it into a rather decadent chocolate sauce. And there was some cream in the fridge that needed whipping and someplace to sit on top of, and for an excuse for me to eat it all.

To recap: I had one cup of sweet chestnut puree, one cup of chocolate sauce, and about two cups of whipped cream, all told. I mixed the puree and sauce together and folded in a cup of the whipped cream. I chilled it for a few hours and then served it mit schlag.

Oh my god, it was so incredibly rich that I couldn't even finish it. I had to return it to the fridge and eat it later on when I was ready again. With more whipped cream. I will probably never make this ever again, but dang was it sooo good.


  1. How can you go wrong with such a wonderful flavor combination. Looks great!

  2. So true, so true, El. Thanks for the visit!