Yup, more chestnuts, and more chocolate too. I think they are a nice pair, much better than chocolate and orange. In previous posts, I seem to have implied that I hate chocolate, but that's not the case. I just don't find it very appealing in bar form. But a cake? Mmm. Oh yes, and I love labour-intensive chestnuts. I am still working on using up the jars of jam and the candied chestnuts. I made these cupcakes one night when some friends came over for dinner. I had planned to make a layer cake filled with the mousse but ran out of time. In fact the cupcakes my guests got didn't look at all like the above. They got the tin of cupcakes, the mixing bowl of mousse and the jar of candied chestnuts in syrup. It was an assemble-your-own kind of evening. I saved this one for the next morning. A single photograph and it became breakfast. Magic.
Source: The Cake Bible
2 cups whipping cream, chilled
1 cup sweetened chestnut puree with vanilla
rum to taste, optional
- Whip cream until soft peaks form, then fold in chestnut puree and rum. Combine well. Whip a bit more if you want stiffer peaks. Keeps chilled for a day or two.
For the cupcakes, I used half the recipe for the German Chocolate Cake, baked for 15-20 minutes at 350.
To serve, top the cupcakes with the mousse and candied chestnuts, if desired. Makes 12, with a very generous amount of mousse.