Recipe: Wayne Good | Photography: Ashlee DeCaires
150g dark chocolate
1⅓ cups chestnut puree (available from La Cave)
⅔ cup cream
4 large eggs, separated
⅓ cup caster sugar
1 tsp vanilla extract
Heat your oven to 170°C.
In a double boiler, heat the chocolate, chestnut puree and cream over a medium heat, to melt the chocolate and soften the puree.
Once the chocolate is melted, use a potato masher to break up the puree. Small lumps will remain, which is fine. Cool slightly.
Beat the egg whites, gradually adding the sugar. Set aside.
Stir in a spoonful of the chocolate mixture to temper the egg yolks, before adding the rest. Add the vanilla.
Add the beaten egg whites and gently fold in with a metal spoon until well mixed.
Fill eight small ramekins and place the ramekins into a roasting pan. Add hot water, so it comes half way up the ramekins.
Place into your oven and cook for about 25 minutes, or until the mousses are slightly puffed but still wobbling.
Cool at room temperature, cover and chill thoroughly.