Chocolate-Chestnut Mousse

• 8 ounces 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

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

chocolate, chestnut puree, almond extract, salt, sugar, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chestnut-mousse-recipe.html (may not work)