With Chestnut Mousse Filling
Makes 10-12 servings
1 1/2 pounds of unsweetened chestnuts
1 cup of marsala wine
1/2 cup of sugar
1 teaspoon Madagascar Bourbon Vanilla
1/2 teaspoon cinnamon
2 cups of heavy cream
8 ounces of dark chocolate , grated
1 premade pie crust that you unroll from the refrigerated section of your grocery store, or make your own
In a saucepan over medium heat, combine chestnuts, wine, sugar, vanilla, and cinnamon. Cook, stirring occasionally for 10 minutes, then boil for 2-3 minutes stirring constantly. Process the mixture in a blender on high for about 60 seconds until smooth. Add 1/2 cup of the cream and blend for another 30 seconds. Pour into a medium bowl.
In a small bowl, whip 1 cup of the remaining cream until soft peaks form. Fold into the chestnut mixture. Cover and chill 1-2 days. (Although I only chilled mine overnight)
Grease mini tartette pans then line them with pie crust that you unroll from the refrigerated section of your grocery store, or make your own! Bake according to directions, or until a soft brown color. Let cool and fill with chestnut mixture.
1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
8 ounces semisweet chocolate chips
4 ounces extra dark chocolate chips
1 1/2 cups tightly packed light brown sugar
12 tbsp unsalted butter
3 eggs
1 tsp Madagascar bourbon vanilla
Additional 3 cups semisweet chocolate chips
1 bag of dark Guittard molding chocolate
Sift together the flour, cocoa, baking soda and salt onto waxed paper and set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and the extra dark chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 15 minutes. Remove from the heat and stir until smooth. Keep at room temp until needed.
Place the brown sugar and butter in the bowl of an electric mixer. Beat on medium for 1 minute. Add the eggs, once at a time. Add the vanilla and then add the melted chocolate and beat on low 30 seconds. Add the sifted ingredients and the 3 cups of extra semisweet chips and beat on low until combined. Drop 2 level tablespoons of batter per cookie. Bake 18-20 minutes and let cook. Dip in melted molding chocolate and place in fridge for 15 minutes. Don’t pass out from chocolatelyness.