Creamy Chestnut Mousse Recipe

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Add a little glamour to your next batch of mousse with chestnuts. This chestnut mousse is rich, creamy, light and airy. Today, I share with you both the classic and eggless version. In addition, I also share with you the vanilla or chocolate variation of this dessert. Also, it needs to be made ahead, which makes it perfect to entertain.

During winter, chestnuts are a perfect snack. Ziv loves them so we have roasted chestnuts at home all the time. Did you know that there are two types of chestnuts?

These chestnuts grow on trees. But there are also water chestnuts which often are used in Asian cooking. Often known as water chestnuts or Chinese chestnuts. You will find these chestnuts along the roadside in winter freshly roasted and sold in brown paper bags, unlike the Chinese Chestnuts which are usually sold in cans.

The Chestnuts we are using unlike other nuts and seeds are relatively low in calories, carry less fat but are rich sources of minerals, vitamins and have immense health benefits. Which is great because we do eat a lot of these in our home.

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About this mousse

If you love chestnuts, the next time you have to make a mousse make it a chestnut mousse. The flavor of chestnuts is just incredible in this dessert.

In fact, I like making this mousse or my blackberry mousse when I entertain. Why? Because everyone makes chocolate, strawberry or mango mousse but I like to give people a chance to try something different when they visit us. It's a great way to make dinner for your guests memorable.

This mousse has flour components

• Making the chestnut puree - 5 mins
• Making the pastry cream - 10 mins
• Whip the cream and dissolve the gelatin - 5 min
• Assemble - Combine everything together - 10 mins

Ingredients and substitutes

• Chestnuts - I like to buy the roasted peeled but unsalted one for this recipe obviously. Too much salt in this dessert may not be a great idea.
• Agar-Agar - I'm not a vegetarian, and yet, I prefer to use agar-agar instead of gelatin because it's plant-based. Hence, it's a bit more healthy than gelatin. If you cannot find agar-agar, and don't mind using gelatin, go ahead and use 1 tbsp gelatin instead. The only difference is letting the gelatin soak for a few minutes before you cook it. Cool slightly then add to the warm pastry cream.
• Gelatin - If you don't want to make it an eggless or vegetarian mousse, then feel free to use the regular gelatin. Works exactly the same way - soak it in the water, dissolve it on low heat and add it as mentioned in the recipe.
• Vanilla Pastry Cream - Today, I made an eggless vanilla pastry cream and you can find the recipe and video here. But, if you can eat egg yolks, you can make it as rich as you want with this decadent and delicious classic French vanilla pastry cream. Yes, the classic French vanilla pastry cream does have eggs in it.

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Step by step instructions (pin)

Prepare chestnut puree 

• Save 3 to 4  chestnuts aside to use later for garnish.
• Pour milk in a saute pan - add the chestnuts.
• Cook the chestnuts in the milk for 5 mins on medium-low to soften them. (if all the milk evaporated add a few tablespoons more)
• Once soften, take them off the heat - cool slightly.
• While still warm, place them in the food processor with the milk to make a smooth puree.
• Use the amount required in the mousse recipe below.

Prepare vanilla pastry cream

• In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt. 
• Slowly add the milk while whisking to prevent lumps.
• Place the saucepan on medium heat until the pastry cream thickens. 
• You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.
• Add the chestnut puree and stir well to combine.
• Sift through a sieve. 
• Cover with the plastic wrap touching the surface of the cream.
• Set aside to cool completely.

OR Eggless vanilla pastry cream

• Pour ¼ cup milk in a bowl, stir in the cornstarch - and set aside.
• Pour remaining milk and sugar in a saucepan and bring it to almost boil.
• Add cornstarch mixture and stir until thick and creamy.
• Lastly, add the vanilla.
• The mixture should be thick enough to coat the back of the spoon.
• Stir in the chestnut puree.
• Cover with the plastic wrap touching the surface of the cream.
• Set aside to cool completely.

Whip the fresh cream

• Whip the cream using a whisk attachment until soft peaks.

Dissolve agar-agar or gelatin

• Place 2 tsp agar-agar or gelatin with the remaining 60 ml (¼ cup) water.
• Let sit for 3 minutes to dissolve.
• For the gelatin - gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved.
• For the agar-agar - boil the water for about 3 minutes on low heat.
• Set aside to cool slightly but still warm.

Assembly

• First, add just a couple of tbsp of cooled chestnut pastry cream to the agar-agar or gelatin and whisk well to avoid any lumps.
• (we are tampering the agar-agar or gelatin so it won't seize)
• Then add the agar-agar/gelatin mixture to the full batch of chestnut pastry cream.
• Next, fold in the whipped cream until well combined.
• Pour or pipe equal amounts into the desired bowl, cups or ramekins.

Chill till set

• Place the fill cup in the fridge for at least 3 hours to chill completely.
• The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
• Garnish with a blackberry when ready to serve.
• I dusted with extra powder sugar too.

Frequently asked questions

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