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Chocolate Leaves Filled with Chestnut Mousse

Source: The Italian Gourmet
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
A sophisticated modern version of the classic montebianco, made with strictly local ingredients, this dish comes from the hills of Romagnola, inland from Rimini, where there are rich chestnut groves. The recipe has quickly become part of the new Italian cuisine.
12 medium-size chestnut leaves
6 oz semisweet dark chocolate
2 1/2 lb chestnuts, unshelled
2 cups milk
3/4 cup sugar
1 vanilla bean (pod)
3/4 cup heavy cream, whipped
For Custard:
2 cups milk
4 egg yolks
2/3 cup sugar
1/2 vanilla bean (pod)
Chocolate Leaves Filled with Chestnut Mousse Recipe at
Clean the chestnut leaves using a cotton tip dipped in alcohol. Melt the chocolate over very low heat and paint one side of each leaf with the melted chocolate. Put the leaves in the refrigerator to set.

Cook the chestnuts in boiling water for 45 minutes, peel and remove the inner skins. Return the chestnuts to the heat in a pan along with the milk, sugar and vanilla bean. Boil slowly until nearly all the milk has disappeared. Discard the vanilla bean.

In a food processor, puree the chestnuts until smooth. Cover and chill. When cold, fold in the whipped cream.

Take the chocolate leaves from the refrigerator and carefully peel the leaves away from the chocolate. Coat each chocolate leaf with some of the chestnut mousse. Return to the refrigerator.

FOR CUSTARD: Combine all the custard ingredients in a double boiler. Cook, stirring constantly, without letting the mixture come to the boil, until it coats the back of the wooden spoon. Cover and chill.

When the custard is cold, cover the bottom of each plate with it, lay the chocolate leaves on top and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1399
Fat. Total: 43g
Fiber: 25g
Carbohydrates, Total: 243g
Sodium: 157mg
% Cal. from Fat: 28%
Cholesterol: 292mg
Protein: 18g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Martha, OH Reviewed: 11/03/2011
Chestnut mousse
I do not understand the directions on the pudding. After the chestnuts are processed and combined with whipping cream, the directions say to combine pudding ingredients & cook them. Is the chestnut mixture part of those ingredients? If not, how is the cooked pudding & chestnut mixture then combined?
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