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Home > Restaurants > Recipes > Chocolate Cupcakes With Chestnut Confit Mousse and Chocolate Sauce

Chocolate Cupcakes With Chestnut Confit Mousse and Chocolate Sauce

Provided by: Chef Daniel Boulud
Served at: Daniel

  • Type of Dish: Desserts: All, Desserts: Cakes/Cupcakes
  • Cuisine: French
  • Special Requests: Kid-Friendly

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Ingredients

Chestnut Confit Mousse
1 vanilla bean
1/2 cup chestnut spread with vanilla (available from Kalustyan’s)
1/2 cup crème fraîche
1 cup heavy cream

Garnish: 8 glace chestnuts, gold leaf, and chocolate shavings

Instructions

The day before, split vanilla bean lengthwise and scrape the inside with a small knife. In a bowl, combine the scraped vanilla bean contents with the chestnut spread and mix well until smooth and soft.

Whip crème fraîche and heavy cream in a bowl until soft peaks form. Gently fold in chestnut mixture until completely incorporated. Cover and chill overnight.

(Published 2007)
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