Chocolate, Chestnut and Bailey's Mousse

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   ["Gently melt the chocolate in a double boiler or an improvised one (a bowl over a sauce pan), being careful not to let the water get too hot or touch the bottom of the bowl or the chocolate will ""seize"".", "Stir in the chestnut puree and Bailey's and set aside.", "Whip the cream to soft peaks.", "Adding a little powdered sugar will sweeten the dish more and add a little body to the cream.", "Gently fold the chocolate mixture in, trying to keep it as fluffy as possible.", "Chill before serving."]

* Per serving · 4 servings · Values may vary.

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