Chestnut Mousse

1. 1

   In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet.

2. 2

   Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla.

3. 3

   Chill until serving time.

4. 4

   Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.

5. 5

   Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.

No nutritional information available.

No additional tips available.