Chocolate Chestnut Mousse Tart

1. 1

   Whip cream until stiff and set aside.

2. 2

   Soften gelatin in rum, then set over warm water until liquid

3. 3

   Beat egg yolks with sugar until thick and pale in color.

4. 4

   Beat in gelatin-rum mixture.

5. 5

   Fold whipped cream, chestnuts and hazelnuts into yolk mixture.

6. 6

   Turn mousse into cooled pie shell, mounding it toward the center.

7. 7

   Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls.

8. 8

   Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.