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Old 05-09-2006, 05:31 PM   #11
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Lisa110
Thank you so much for the recipe! I'm making it today. Yummy.
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Old 05-10-2006, 04:04 AM   #12
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You're welcome, I hope it turns out great for you :)
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Old 05-28-2006, 11:02 PM   #13
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Sure! No problem.

2 lbs peeled chestnuts (I use the jarred already peeled chestnuts)
3/4 cup sugar or a little more or less, depending on your taste.
4 oz really good quality bittersweet chocolate (I use Callebaut)
1/4 cup dark rum, brandy, or any liquor you prefer, or you can substitute extract with some water if you want to leave out the alcohol.
2 cups heavy cream

Over a double boiler, or in the microwave, melt the bittersweet chocolate. In a food processor, combine melted chocolate, chestnuts, sugar and rum, and process until silky smooth.

Whip the cream until stiff, then fold into the chestnut mixture. If using as a filling for cakes, chill until slightly firm. If using on it's own as a dessert, spoon or pipe into dishes or pretty glasses, and chill until completely set.
Lisa,
Thank you for the recipe. I made a flourless chocolate cake today and covered it with chestnut mousse for my son's B'day. It was delicious! The whole famillly loved it. Couldn't have been easier!
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Old 05-29-2006, 12:59 AM   #14
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That's great, Swann! I'm so glad you liked it :)
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Old 05-29-2006, 07:53 AM   #15
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Lisa, the Baker's catalog (King Arthur flour folks) have - I think - a pistachio extract, and also a pistachio paste, which I ordered one year for Christmas baking. The paste (consistency of almond paste) actually had some almonds and almond flavoring in it.
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Old 05-29-2006, 09:03 AM   #16
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Thank you, marmalady. Actually, I did pick up some pistachio extract, and oil, but I have yet to use them because Yakuta's directions of powdering them very fine, then cooking them down in milk to infuse, and adding a little cardamom and saffron, worked great! I usually added the pistachios to the milk whole or chopped, and that's probably why I wasn't able to extract the intense flavor I was seeking. The pastry cream came out full of pistachio flavor :) I was thrilled, to say the least!
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Old 05-29-2006, 09:15 AM   #17
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One question: have you found a way to shell the pistachios easily? I spent two hours shelling one little bag full for a cheese ball last Thanksgiving.
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Old 05-29-2006, 02:04 PM   #18
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One question: have you found a way to shell the pistachios easily? I spent two hours shelling one little bag full for a cheese ball last Thanksgiving.
You can buy shelled pistachios nuts salted and unsalted.
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Old 05-29-2006, 05:46 PM   #19
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I will definitely look for them next time...thanks, Swann!
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Old 05-30-2006, 11:33 AM   #20
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If the pistachio extract doesn't deliever the exact taste that you are after (or as an alternative), perhaps you could track down some pistachio liqueur. If I'm not mistaken an Italian brand by the name of "Russo" makes a lovely light green hued variety
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