Chestnut Ricotta Mousse

Let the ricotta drain briefly so the mousse holds its shape well.

For an extra-smooth texture, briefly blend the mixture with an immersion blender.

Chill the bowl and whisk briefly beforehand; the cream will whip faster.

Do not stir; fold in large strokes to keep the mousse airy.

If you plan to shape it into quenelles later, chill it a bit longer until it is easily formable.

Dip the spoons briefly in hot water — the quenelles will turn out extra-smooth.

Finely shave the chocolate or drizzle it as a thin sauce, depending on the desired presentation.