Chocolate Chestnut Mousee
- 2 lb. of Delmarvelous Chestnuts, peeled
- 12 Tbs. of sugar, or to taste
- 4 Tbs. of cocoa
- 4 Tbs. of amaretto
- 16 oz. heavy whipping cream
Put chestnuts in water to cover and simmer until tender. Drain, and add sugar, cocoa and Amaretto. Process in a food processor until smooth and well combined. Beat heavy cream until stiff. Fold into chestnut puree. Divide among desert glasses. Chill until set-up. Serve with a dollop of whipped cream and chocolate shavings.
Yield: 10 servings