Chocolate - Chestnut Mousse

Directions

1. 1
   Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt.
2. 2
   Beat until stiff and fold in a 1/2 cup cream.
3. 3
   In a fresh bowl beat egg whites with the cream of tartar.
4. 4
   Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees.
5. 5
   Slowly beat the hot syrup into the egg whites.
6. 6
   continue beating until stiff peaks form.
7. 7
   Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl.
8. 8
   Cover and refrigerat for 4 hours or overnight.
9. 9
   To serve Beat the remaining cream with the icing sugar.
10. 10
    Pipe the cream on the mousse and garnish with cherries.