Serves 8 / A rich layer of sweetened chestnut paste separates a crisp chocolate crust and a creamy chocolate mousse in this delectable dessert. This is not a low-fat dessert! Cooking Time: 1 hour

2 tablespoons melted butter
3 tablespoons honey
1 cup chopped roasted chestnuts
2 teaspoons pure vanilla extract, divided
1 tablespoon whole-wheat pastry flour
2 large eggs, room temperature
1/8 teaspoon sea salt
4 ounces bittersweet chocolate
2 ounces unsweetened chocolate
2 tablespoons butter
2 tablespoons sugar
1/4 cup evaporated skim milk
2 large egg whites, chilled

1. Preheat oven to 350F. In a medium mixing bowl combine cookie crumbs, melted butter and honey. Press into 9-inch pie plate and prick the bottom several times with the tines of a fork. Bake for 15 minutes. Let cool on a wire rack.

2. Place chestnuts in a food processor bowl fitted with a steel blade and process chestnuts into a paste. Add 1 teaspoon vanilla, flour, one egg and salt. Process 1 minute longer. Spread into bottom of pie crust. Return to oven and bake another 15 minutes.

3. Melt chocolate and 2 tablespoons butter. Set aside. Combine one whole egg and sugar in double boiler over simmering water. Whisk continuously until tripled in volume. Add evaporated milk and continue whisking until slightly thickened. Add remaining vanilla and fold into chocolate mixture. Set aside.

4. Beat egg whites in chilled bowl until they form stiff peaks. Fold gently into chocolate mixture and spoon into pie shell over chestnut paste. Bake until set, about 15 minutes. Cool to room temperature, then chill for an hour and a half.

Calories 307,Fat 18,Perfat 51,Cholesterol 61,Carbo 34,Protein 5,Fiber N/A,Sodium N/A