Schmidt’s Chestnut-Chocolate Mousse
Candied chestnuts:
- 1 pound chestnuts
- 1 cup sugar
- 1 cup water
- 1 vanilla bean
Mousse:
- 16 ounces of bittersweet chocolate
- 3 tablespoons unsalted butter
- 3 cups heavy cream
- 2 ounces brandy (optional)
Garnish:
- Shaved chocolate
- Confectioners’ sugar
- Mint sprigs
Cut the chestnuts in half from pointed top to rough bottom. Place
in a pot and cover with water. Bring to a boil for about 5 minutes.
The outer shell should pop right off and the brown inner pellicles
slide right off while the nuts are still hot. If the nuts start to
cool and stick through them back in the water for a minute. If the
shells and pellicle are being difficult they are either too cool or
not cooked long enough to release.
In a medium saucepan combine the peeled chestnuts, the sugar, water
and vanilla bean. Bring to a simmer over medium heat cooking until
very tender, about 30 minutes. Remove 8 of the larger halves for
garnish. Transfer the remaining chestnuts to colander and rain
collecting the cooking syrup. Transfer the chestnuts to a food
processor and purée until smooth adding cooking syrup as necessary to
achieve a mousse like consistency. Remove to a glass bowl, cover with
plastic and reserve at room temperature. Reserve the chestnut halves
in sugar syrup under refrigeration.
To make the mousse: In the top half of double boiler combine the
chocolate and the butter heating until melted. Stir in the chestnut
purée until smooth. Transfer to larger bow. In a medium size bowl whip
the cream until just foaming, about 20 to 25 strokes. Fold half of the
cream into the chocolate-chestnut base until homogenous. Add the
remaining cream and brandy folding until smooth. Spoon into martini
glasses, cover with plastic and chill over night in your refrigerator.
To serve: Place a candied chestnut half on the top of the mousse.
Sprinkle with chocolate curls, confectioners sugar and garnish with
the sprig of mint. Serve.
Cook’s note: Italian Chestnut knives are available from Williams
Sonoma. The chestnut pans are available from Bridge Kitchenware in New
York City.
Chef Jimmy Schmidt
Rattlesnake Club
300 River Place Drive
Detroit, MI 48207–0423
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