Nutty Chocolate Mousse

For Chocolate Mold:

Line baking sheets with waxed paper.

Place chocolate chips in a microwave-safe bowl with 2 tablespoons canola oil. The power of individual microwaves vary, so exact times cannot be recommended. Cook on full power, checking at 20 second intervals, stirring each time. Stop cooking when most, but not all, of the chips are melted. Stir until all chips are melted and consistency is smooth. About 60 seconds total.

Trace a pattern on the waxed paper or with a steady hand, quickly paint the melted chocolate in 4 long strips.

Place the painted chocolate in the refrigerator to harden and all most set. Form chocolate mold into a teardrop shape with an open center.

For Chestnut Mousse:

In a medium chilled bowl, beat the cream until soft peaks form. Cover with plastic wrap and chill in the refrigerator for use later.

In the bowl of a food processor, pulse the chestnut puree, Cognac, vanilla and cinnamon until completely smooth.

In a large bowl, beat the mascarpone until smooth, add the chestnut puree mixture and beat until well combined. Cover with plastic wrap and set aside.

Place 1-inch of water in a 10-inch skillet and bring to a quick simmer. In a heatproof bowl, lightly whisk the egg whites and sugar. Set the bowl in the simmering water and whisk until the egg whites are hot to the touch, or 140ºF on an instant read thermometer. Remove from water and beat on medium-high speed until the volume doubles and the egg whites are cool.

Meanwhile, place 1/4 cup water in a small bowl, sprinkle the gelatin over the water. Let the gelatin soften for 2 to 3 minutes, then microwave on high for 15 seconds to completely dissolve the gelatin.

Whisk a small amount of the chestnut-mascarpone mixture into the gelatin. Whisk the gelatin-mousse mixture back into the large bowl of chestnut-mascarpone mixture. Using a rubber spatula fold the egg white mixture into the mousse, followed by the whipped cream. Do not overmix.

Spoon the mousse into a large piping bag fitted with a large plain tip.

To Assemble: Pipe the mousse into the center of the chocolate mold. Carefully level and smooth the top. Repeat with the remaining 3 molds. Change the tip on the piping bag over to a star tip and pipe a decorative dollop of the remaining mousse on each. Chill for at least 2 hours in the refrigerator.

For Red Wine Plums:

Preheat the oven to 350º F.

Cut the plums in half and remove the stone. Place the plum halves in a single layer in a large ovenproof dish. Scatter the spices around the dish and sprinkle brown sugar over the plums. Drizzle the wine over the plums and bake for 50 minutes, or until the plums have turn deep red and the wine has turned thick and syrupy.