-
1
Preheat oven to 350 degrees F.
-
2
If using fresh chestnuts, cut a small cross in the rounded side of each chestnut, penetrating the thick shell.
-
3
Place the chestnuts in a large pot and cover generously with water.
-
4
Bring to a boil and simmer until they can be squeezed out of their shells easily, 15 to 25 minutes, depending upon the size and freshness of the nuts.
-
5
Drain and peel, removing both the hard outer shell and the inner paper lining.
-
6
Place the chestnuts on a baking sheet and toast, about 10 minutes.
-
7
Allow to cool.
-
8
You should have about 3/4 cup of shelled chestnuts.
-
9
If using frozen, canned, or jarred chestnuts, proceed from here.
-
10
Place the chestnuts in a food processor with 1 tablespoon of the sugar and process to a paste.
-
11
You should have about 3/4 cup of paste.
-
12
In a bowl set over a saucepan of simmering water, combine the chocolate and the water.
-
13
Cook until melted and smooth, stirring constantly.
-
14
Beat in the egg yolks and whisk until thickened slightly, 2 to 3 minutes.
-
15
Remove from the heat and fold in the chestnut paste and brandy.
-
16
Cool completely.
-
17
In a medium bowl, whip the egg whites until foamy.
-
18
While continuing to whip the whites, add the remaining 4 tablespoons of sugar little by little and continue to beat until stiff peaks form.
-
19
Fold half of the whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.
-
20
In a medium bowl, whip the heavy cream until it begins to thicken.
-
21
Sprinkle in the confectioners' sugar and continue to beat until soft-stiff peaks form.
-
22
Remove 1/2 cup of the whipped cream and set aside for garnishing the mousse.
-
23
Gently fold the remaining whipped cream into the chocolate mixture.
-
24
To serve, spoon the mousse into decorative dessert bowls or coupes.
-
25
Garnish with the sweetened whipped cream and chocolate shavings.
