Chocolate Chestnut Mousse
|Canned pureed chestnuts||2 Pound (Two 1 Pound Can, If Only Whole Chestnuts Are Available These Should First Be Simmered, Then Pureed With Blender Or Processor)|
|Unsalted butter/Margarine||1⁄2 Pound, soft|
|Semi-sweet chocolate morsels||1 1⁄3 Cup (21.33 tbs), melted|
|Vanilla extract||1 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs), melted|
|Port wine||3 Tablespoon|
|Strong coffee||3 Tablespoon|
|Pirouette cookies||10 1⁄2 Ounce (1 1/2 Boxes Of Arnold Variety)|
|Whipped cream||3 Cup (48 tbs)|
Pour chestnuts into large mixing bowl.
Beat in the butter or margarine, melted chocolate and sugar syrup.
Line bottom of cylindrical dish with waxed paper or foil.
Turn a 1-inch layer of chestnuts mixture into dish, being careful not to touch sides.
Now line the sides of the dish with upright cookies, to make a columnar effect.
The mixture will hold cookies in place.
Fill the dish with remaining mixture, cover with waxed paper and chill for six hours, or overnight.
At serving time, run a knife between cookies and dish, reverse on to serving platter.
Top with whipped cream, and dot the cream with a few chocolate morsels.