<http://schema.org/articleBody>
" Ingredients Chestnut Mousse \u2022 1 envelope (\u00BC oz.) unflavored gelatin powder \u2022 1\u00BD cups unsweetened chestnut pur\u00E9e \u2022 2\u00BD oz. milk \u2022 1 cup granulated sugar \u2022 1\u00BD cups well-chilled heavy cream Chocolate Cake \u2022 4 tbsp. (\u00BD stick) unsalted butter, plus extra for buttering pan \u2022 3 large eggs \u2022 \u00BD cup sugar \u2022 \u00BC cup + \u00BD tbsp. cake flour \u2022 \u00BC cup + \u00BD tbsp. cocoa \u2022 ? tsp. kosher salt Rum Syrup \u2022 \u00BC cup sugar \u2022 \u00BC cup rum \u2022 1 (14.8-oz.) jar candied chestnuts \u2022 1 pint coffee ice cream, softened Directions To make the mousse, prepare gelatin as in pumpkin mousse recipe. Combine chestnut pur\u00E9e, milk and sugar in the bowl of a food processor and process until smooth. Whisk the hot gelatin mixture into the chestnut mixture. Whip cream, fold into chestnut mixture and chill as for pumpkin mousse recipe. Make cake as for spice cake above\u2014prepare the brown butter and whip together the eggs and sugar. Sift together the cake flour, cocoa and salt, and fold into the egg/sugar mixture as above. Bake and cool. Prepare rum syrup as for brandy syrup, substituting \u00BC cup rum for the brandy. Layer in 8 glasses, substituting candied chestnuts for toasted pecans and coffee ice cream for caramel ice cream. Serves 8. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2322/chestnut-coffee-trifle-chocolate-cake-recipe-a-61240/>