RECIPE OF THE MONTH | December 2009

Chocolate Chestnut Semifreddo( :: PART 1 :: ):: Recipe from Expert Chef Didier Girol ::[ additional recipes can be found at www.qualifi rst.com ]

Semifreddo means half cold in Italian. This spectacular frozen dessertcan be made up to two weeks ahead and is ideal to serve when servinga large group when entertaining. Makes 12 servings.

:: Ingredients ::

PART 1 :: Almond Meringues:• 1 cup (250 mL) whole unblanched almonds

• 1/2 cup (125 mL) confectioner’s (icing) sugar

• 2 tbsp (25 mL) cornstarch

• 6 egg whites, at room temperature

• 1/2 tsp (2 mL) cream of tartar

• 1 cup (250 mL) superfi ne sugar

• Double Recipe Chocolate Chestnut Mousse (use Faugier Chestnut Spread) see PART 2

• Unsweetened cocoa powder

:: Method ::

1. Meringues: In food processor, combine almonds, icing sugar and cornstarch; process until almonds are fi ne.

2. In a large bowl using an electric mixer, beat egg whites with cream of tartar until soft peaks form.Beat in superfi ne sugar, a tablespoon (15 mL) at a time, until stiff glossy peaks form. Sprinkle with1/3 of the almond mixture; fold in. Repeat with remaining almond mixture in 2 additions until folded in.

3. Line 2 baking sheets with lightly greased and fl oured parchment paper or foil. Trace three 8-inch(20 cm) circles. Spread meringue evenly on each (keep within the circles).

4. Bake in preheated 275 degrees F (140 C) oven for 1 to 1-1/4 hours or until meringues are crisp and dry. Remove from oven; let cool slightly on rack. Carefully peel off paper. Transfer to rack to cool.

5. Cut a circle of parchment paper to fi t bottom of a 9-inch (23 cm) springform pan. Cut a 30 by 4 -inch (76 by 10 cm) strip of parchment paper to fi t inside edge of pan. Carefully trim each meringue with kitch-en scissors to fi t snugly in pan. Arrange one meringue in pan; spread with 1/3 of the Chocolate Chestnut Mousse. Repeat layers twice. Tap pan on counter several times to remove air bubbles. Wrap in plastic wrap or foil; freeze for 8 to 10 hours. (Can be frozen in airtight container for up to 2 weeks.)

6. To serve, remove from pan; arrange on serving plate and remove paper from sides. Sift cocoa powder over top. Let stand in refrigerator for 20 minutes to soften slightly. Slice to serve.

RECIPE OF THE MONTH | December 2009

Chocolate Chestnut Mousse ( :: PART 2 :: ):: Recipe from Expert Chef Didier Girol ::[ additional recipes can be found at www.qualifi rst.com ]

Try spooning the mousse into chocolate coupelles tulip cups or anyother coupelle, or try spooning chestnut chocolate mousse intostemmed wine glasses and refrigerate until serving. Michel CluizelMangaro Cacao Paste minigrams are unsweetened chocolatechips that provide an intense, chocolate fl avor to a variety of desserts.Use in any recipe calling for unsweetened chocolate. Makes 8 mousse fi lledchocolate tulips.

:: Ingredients ::

PART 2 :: Mousse:

• 1/3 cup (50 g) Michel Cluizel Mangaro Cacao Paste minigrams

• 1 can (250 g) Faugier chestnut spread

• 1 tbsp (15 mL) Distillerie du Perigord Grand Arôme Rhum or Brandy

• 1 cup (250 mL) whipping (35%) cream

**Options: 8 Coupelles chocolate cups or8 stemmed wine glasses

:: Method ::

1. Mousse: Melt chocolate in the top of a doubleboiler over simmering water or microwave atMedium-Low (30%/defrost power) for 1 to 2minutes. (Watch carefully to not overheat chocolate.)

2. Whisk chestnut spread into melted chocolate untilsmooth; whisk in rum. Let cool to room temperature.

3. In a bowl, beat cream until stiff peaks form.Add 1/3 of whipped cream to chocolate mixtureand fold in. Add the remaining whipped creamand fold in gently until no traces of whippedcream remain.

4. Spoon into chocolate coupelles or place mousseinto a piping bag and pipe into coupelles;refrigerate for 2 hours or until chilled.