As an American expat in the UK, I run into a lot of the international community - and more recently, French friends who scorn the dreary climate and talk longingly of the food of their homeland. My last flatmate seemed to have a particular obsession with Marons'uis - a kind of yogurt pot of candied chestnut mousse, that her dad would lovingly pack the fridge with every time she went home. <br /> <br />This can be served on its own with a sprinkling of candied chestnut pieces, or in conjunction with chocolate and alcohol-enhanced mousses, or even as a filling for a buche de noel. It can also be used to fill small pastry shells (a la Mont Blanc), but must be filled and eaten quickly. Makes approximately 3 cups of mousse. <br /> <br />Inspired by Sucre et Sel d'Agny at: http://sucre-et-sel-d-angy.over-blog.com/article-mousse-de-marrons-fa-on-maronsui-s-56914031.html

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