Chestnuts are the dried fruit over typical of autumn.
The best way to enjoy these treasures of the season is roasting., Though you can do with them many other uses both sweet and savory. Can be preserved (glazed chestnuts), boiled, roasted or mashed. Chestnuts are
traditional All Saints Day because, according to ancient beliefs, symbolizing the soul of the deceased and each one you eat, after bursting into the fire, is a soul released from purgatory 
RECIPE Ingredients
1 kg of chestnuts
30 g butter 3 eggs 3 tablespoons
3 tablespoons condensed milk
brandy 1 pinch of salt
Preparation Make a cut in the skin of the chestnuts and roast in preheated oven at 200 degrees for 8 minutes. Allow to warm up and peel. Blanch in boiling water 5 minutes. Drain, wait until they are warm, remove the covers pielecilla. Reserve some for garnish at the end. Place the remainder in a saucepan, cover with water, add butter and cook over low heat about 20 minutes. Until tender. Transfer to a food mill. Break the eggs
separating the yolks from the whites. Beat the egg whites until stiff with salt, using electric rods. Mix the chestnut puree with the egg yolks, brandy and condensed milk. Incorporate the egg whites gradually and outflanking the bottom up to avoid losing volume. Divide the mousse into glasses or individual bowls and let stand in refrigerator for at least 3 hours.
Just before serving the dessert, you can decorate with a little whipped cream over the mousse and the chestnuts that we had booked. Eating well
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