Instructions: 1. Cut an “X” on the flat side of the chestnut shells, and place them in a pot. Add enough cold water to cover them and bring it to a boil. 2. Cook for 15-20 minutes or until tender. 3. Drain, peel off the shell and inner skin while they are still warm as it gets easier to peel them. 4. Place them in a food processor or blender. Purée until smooth. 5. Transfer the purée to a heavy-bottomed pot over low heat. Stir well. Add cream and butter. Stir to incorporate. 6. Season to taste with salt and pepper. Add more cream (or milk) and butter if desired and serve immediately. EASY MEXICAN CHOCOLATE MOUSSE WITH RUM Serves: 12 This Mexican Chocolate Mousse adds up to your average chocolate mousse.