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Chocolate Leaves Filled with Chestnut Mousse

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Source: The Italian Gourmet

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Yield: 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.

RECIPE INGREDIENTS

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)

DIRECTIONS

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

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