Chocolate and Chestnut Charlotte **

Chestnut mousse

• 1 cup (250 ml) heavy cream
• 1 sheet gelatin

1. Line the cake pan with aluminum foil.
2. To make the chestnut mousse, whip the cream until it holds soft peaks.
3. Soak the gelatin in a bowl of cold water until softened. Squeeze out the gelatin to remove excess water, then microwave in a bowl on high for 5 seconds or until dissolved.
4. Work the chestnut paste and whisky together in a mixing bowl.