Chestnut Mousse

Directions

1. 1
   In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet.
2. 2
   Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla.
3. 3
   Chill until serving time.
4. 4
   Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
5. 5
   Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.