Chestnut Mousse Cream

By norsegal8

Chestnut puree added to whipped cream makes one of my favorite cake fillings and toppings. The texture remains light and airy, but the flavor, enhanced with rum, is assertive and earthy. the frosting and filling goes beautifully with Chestnut Génoise, but also blends well with any chocolate génoise or roll.

Ingredients

• 1 cup unsweetened chestnut puree
• 2/3 cup powdered sugar (lightly spooned into cup)
• 2 tablespoons dark rum
• 2 cups heavy cream

Details

Servings 5

Preparation

Step 1

1. Refrigerate the mixing bowl and beaters for at least 15 minutes.

2. In the food processor fitted with the steel blade, process the puree, sugar and rum until smooth.

3. In the chilled bowl beat the cream until beater marks just start to appear. Add the chestnut mixture and beat just until stiff peaks form when the beater is raised.

POINTERS FOR SUCCESS
The type of chestnut puree used will make or break this frosting. Crème de Marrons is cloyingly sweet and should not be used. French chestnut puree (purée de marrons), available in fancy food stores, is softer than homemade but is acceptable. It is best to make your own from fresh or canned chestnuts, or use 1 1/4 cups Carma's Chestnut Puree, which has 25 to 30% sugar, and omit the powdered sugar.