Grand-mère Genevieve's Chocolate Chestnut Bombe

Instructions

1. Prepare the Chocolate Mousse: Melt the Semi-sweet Chocolate in a double boiler or microwave.
2. In a separate bowl, whisk the Egg Yolks with the Granulated Sugar until pale and thick.
3. Gradually whisk the melted Chocolate into the Egg Yolk mixture.
4. In another bowl, whip the Heavy Cream until stiff peaks form. Stir in the Vanilla Extract.
5. Gently fold the whipped Cream into the Chocolate mixture.
6. In a clean bowl, beat the Egg Whites until stiff peaks form. Gently fold the Egg Whites into the Chocolate mixture.
7. Prepare the Chestnut Filling: In a bowl, combine the Chestnut Puree, Powdered Sugar, and Rum (if using). Mix well.
8. Assemble the Bombe: Line six ramekins with plastic wrap, leaving an overhang.
9. Spoon a layer of Chocolate Mousse into each ramekin, then a layer of Chestnut Filling. Repeat layers, ending with Chocolate Mousse.
10. Freeze for at least 4 hours, or preferably overnight.
11. To serve, unmold the Bombes and garnish with Shaved Chocolate.