Chocolate Chestnut Mousse

2 pounds chestnuts, peeled

3/4 cup sugar, or to taste

1/4 cup cocoa powder

1/4 cup amaretto

2 cups heavy whipping cream

Put chestnuts in water to cover, simmer until tender. Drain and add to the bowl of a food processor. Add sugar, cocoa and amaretto; process until smooth and well combined.

Beat heavy cream until stiff. Fold into chestnut puree. Divide among desert glasses. Chill until set.

Serve with a dollop of whipped cream and chocolate shavings.

Serves 10.

Cook's note: Try this mousse as filling between multiple very thin layers of pound cake and then drizzled with sweetened raspberry puree.

Demarvelous Chestnuts, Townsend, Del.