Ingredients Jump to Instructions ↓

  1. 12 medium-size chestnut leaves

  2. 6 oz semisweet dark chocolate

  3. 2 1/2 lb chestnuts , unshelled

  4. 3/4 cup sugar

  5. 1 vanilla bean (pod)

  6. 3/4 cup heavy cream , whipped For Custard:

  7. 2 cups milk

  8. 4 egg yolks

  9. 2/3 cup sugar

  10. 1/2 vanilla bean (pod)

Instructions Jump to Ingredients ↑

  1. 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.


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