Best Chocolate Chestnut Mousse Tart Recipes

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CHOCOLATE CHESTNUT TORTE



Chocolate Chestnut Torte image

Categories     Cake     Milk/Cream     Rum     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Chestnut     Gourmet     Small Plates

Number Of Ingredients 18

For the torte
3/4 pound (about 2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 stick (1/2 cup) unsalted butter, softened
4 tablespoons dark rum
10 ounces fine-quality bittersweet chocolate, chopped and melted
6 large eggs, separated
1/4 teaspoon salt
1/2 cup sugar
For the glaze and garnish
6 ounces fine-quality bittersweet chocolate, chopped fine
1/2 cup heavy cream
1 tablespoon dark rum
8 marrons glacés (candied chestnuts, available at specialty foods shops)
For the whipped cream
1 cup well-chilled heavy cream
1 tablespoon sugar, or to taste
1 tablespoon dark rum if desired
3/4 cup chopped marrons glacés

Steps:

  • Make the torte:
  • Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
  • Make the glaze and garnish:
  • Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
  • Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
  • Make the whipped cream just before serving the torte:
  • In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
  • Serve the torte with the whipped cream.

CHOCOLATE-CHESTNUT MOUSSE



Chocolate-Chestnut Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 12

8ounces semisweet chocolate, chopped
3/4 cup chestnut puree (found in the baking aisle)
1/4 teaspoon almond extract
Pinch of salt
1 cup plus 2 tablespoons confectioners' sugar
2 cups heavy cream
8ounces semisweet chocolate, chopped
3/4 cup chestnut puree (found in the baking aisle)
1/4 teaspoon almond extract
Pinch of salt
1 cup plus 2 tablespoons confectioners' sugar
2 cups heavy cream

Steps:

  • Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
  • Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
  • Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
  • Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
  • Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
  • Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE



Chocolate Chestnut Torte with Chocolate Cognac Mousse image

Categories     Cake     Milk/Cream     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cognac/Armagnac     Winter     Chill     Chestnut     Sour Cream     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25

For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special Equipment
3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated

Steps:

  • Make ganache:
  • Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
  • Make cake layers while ganache chills:
  • Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
  • Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
  • Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
  • Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
  • Make mousse and assemble torte:
  • Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
  • Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
  • Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
  • Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
  • Glaze cake:
  • Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
  • Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

CHOCOLATE-CHESTNUT MOUSSE



Chocolate-Chestnut Mousse image

Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.

Provided by Anna Stockwell

Categories     Dessert     Chocolate     Chestnut     Kid-Friendly     Christmas     Wheat/Gluten-Free     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 8

10.5 ounces vacuum-packed or jarred roasted or steamed chestnuts (about 2 cups)
2 cups whole milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
5 ounces best-quality bittersweet chocolate (at least 70% cacao), divided
1 1/2 teaspoons brandy, divided
3 cups heavy cream, divided

Steps:

  • Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
  • Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
  • Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
  • Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
  • Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
  • Do ahead
  • Mousse can be made 1 day ahead; cover and chill.

CHOCOLATE - CHESTNUT MOUSSE



Chocolate - Chestnut Mousse image

How's this for a "do ahead" dessert? The chestnuts give a lovely rich flavor to the chocolate. Very Christmas with the red & green cherries

Provided by Bergy

Categories     Dessert

Time 5h25m

Yield 16 serving(s)

Number Of Ingredients 13

1 (12 ounce) package semisweet chocolate chunks, melted
1/2 cup unsalted butter
1 (15 1/2 ounce) can chestnut puree
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup whipping cream, beaten stiff
4 egg whites, beaten to form soft peaks
1/4 teaspoon cream of tartar
1/2 cup sugar
3 tablespoons water
1 tablespoon icing sugar
red glazed cherries (for garnish)
green glazed cherries (for garnish)

Steps:

  • Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt.
  • Beat until stiff and fold in a 1/2 cup cream.
  • In a fresh bowl beat egg whites with the cream of tartar.
  • Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees.
  • Slowly beat the hot syrup into the egg whites.
  • continue beating until stiff peaks form.
  • Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl.
  • Cover and refrigerat for 4 hours or overnight.
  • To serve Beat the remaining cream with the icing sugar.
  • Pipe the cream on the mousse and garnish with cherries.

Nutrition Facts : Calories 355.4, Fat 18, SaturatedFat 10.6, Cholesterol 36.3, Sodium 68, Carbohydrate 45.2, Fiber 1.4, Sugar 19.2, Protein 3.7

CHOCOLATE CHESTNUT MOUSSE TART



Chocolate Chestnut Mousse Tart image

Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart

Provided by Mimi Sheraton

Categories     dessert, side dish

Time 20m

Yield Eight to 10 servings

Number Of Ingredients 8

2 cups heavy sweet cream
2 teaspoons unflavored gelatin
3 tablespoons rum
4 egg yolks
2 tablespoons sugar
6 ounces cooked fresh or canned chestnuts, chopped fine (see note)
4 ounces lightly roasted hazelnuts, crushed
4 ounces bittersweet chocolate in bar or block form, approximately Confectioners' sugar, for decoration

Steps:

  • Whip cream until stiff and set aside.
  • Soften gelatin in rum, then set over warm water until liquid
  • Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
  • Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
  • Turn mousse into cooled pie shell, mounding it toward the center.
  • 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. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 22 milligrams, Sugar 4 grams

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