Baked Chocolate Chestnut Mousse

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 […]