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Sweet chestnut mousse.

Also spoon this mousse into cream puffs or cannoli shells. 1 can (about 18 oz.) chestnut spread 1 large package (8 oz.) cream cheese 1/4 cup (1/8 lb.) butter or margarine 2 tablespoons orange-flavored liqueur, optional 4 ounces semisweet chocolate, coarsely grated 1/2 cup chopped pecans or walnuts Dried fruit (such as apricots, figs, dates, papaya, pears, pineapple) Butter cookies or sugar cookies

In a blender, food processor, or electric mixer, combine chestnut spread, cream cheese, butter, and orange liqueur. Whirl or whip until ingredients are thoroughly blended and fluffy. Reserve about 1 taplespoon grated chocolate for garnish. Stir remaining chocolate and pecans into chestnut mixture. Scoop mixture into a bowl. If made ahead, cover and chill up to 1 week. Serve at room temperature. Just before serving, garnish chestnut mousse with reserved grated chocolate. Surround with dried fruit and cookies. Spread mousse onto fruit and cookies to eat. Makes 3 cups.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1986
Words:155
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