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. Made with chestnuts, whipped cream, gelatin (or agar-agar). In addition, I also share with you the vanilla or chocolate variation of this dessert.

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.

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

In fact, I like making this 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.

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.
• Gelatin – This helps set the mousse nicely giving it that wonderful texture where it is not soft like pudding but not firm like a panna cotta.
• Whipping cream – I highly recommend you use no less than 32% whipping cream or else the mousse will have a very soft texture. I like a nice light and airy texture so I use 38% whipping cream.
• Sugar – we’ve used powdered sugar in the whipped cream. You can use granulated but the powdered does help stabilize the whipping cream

Easy chestnut mousse recipe

• Soak – Combine the gelatin with water. Let bloom for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Set aside to cool slightly
  Pro tip – if you have any white scum on top of the melted gelatin, take it out with a spoon this will give a nice smooth texture to the mouss.
• Soften – In a saucepan over medium-low heat, cook the chestnuts in the milk for 5 mins or until soft enough to squish with your hands
  Pro tip – High heat will evaporate the milk and if all the milk evaporates add a few tablespoons more until the chestnuts are soft.
• Puree – Once soften, take it off the heat. While still warm (not hot) blend the chestnuts and milk in a food processor until smooth.
  Pro tip – If the mixture is too dry add a few tablespoons of milk to make a smooth puree.

• Strain – Pass through a sieve, pressing firmly to get as much as you can. Make sure the mixture is not too dry or it won’t pass through. Add the salt and vanilla extract. set aside.
  Pro tip – straining thru a sieve will take away all the fiber and skin which gives a nicer consistency for the mousse.
• Whip – In the bowl of a stand mixer with the whisk attachment – whip the heavy cream with powdered sugar until stiff peaks.

• Combine – Add the melted cooled gelatin to the chestnut puree. Then fold in the whipped cream until no white steaks are visible.
  Pro tip – The best way to add gelatin to a mixture is to add a few tablespoons of mixture to the gelatin. Adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
• Optional – If you are using any brandy, coffee, or melted chocolate you can fold them to the mousse now.
  Pro tip – to make a chocolate chestnut mousse fold in 4 oz of cooled melted chocolate.

• Portion – Divide the mousse evenly between 6 x 4 oz individual glasses.
  Pro tip – I like to pour the mousse into a piping bag this makes it easier to pour and keeps the glasses clean.
• Set – Chill the mousse in the fridge for at least 3 hours – preferably 4 hours or overnight.
• Garnish – you can top each mousse with whipped cream and sliced chestnuts. I used only sliced chestnuts4 Chestnut
• Enjoy!

Creamy Chestnut Mousse Recipe

Author: Veena Azmanov

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Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Chilling time: 3 hours hrs

Total Time: 3 hours hrs 40 minutes mins

Calories: 319kcal

Adjust Servings Here: 6 Servings

Description

Add a little glamour to your next batch of mousse with chestnuts. This chestnut mousse is rich, creamy, light, and airy. Made with chestnuts, whipped cream, gelatin (or agar-agar). In addition, I also share with you the vanilla or chocolate variation of this dessert.

Ingredients 

1x2x3x

• ▢ 10 oz (285 g) Chestnuts ((roasted or canned))
• ▢ 1 cup (240 ml) Whole milk
• ▢ ¼ tsp Kosher salt
• ▢ 1 tbsp Gelatin powder (or 3 gelatin leaves soaked)
• ▢ ½ cup (120 ml) Water
• ▢ 1 cup (240 ml) Heavy cream (32 to 38% fat)
• ▢ ½ cup (60 g) Powdered sugar (or confectioners sugar)
• ▢ ½ tsp Vanilla bean paste (or vanilla bean extract)

Garnish

• ▢ 4 Chestnut (sliced)

Optional

• ▢ 2 tbsp Brandy ((add to chestnut puree))
• ▢ 1 tsp Coffee ((add to chestnut puree))

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Instructions

• Soak – Combine the gelatin with water. Let bloom for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Set aside to cool slightly

  Pro tip – if you have any white scum on top of the melted gelatin, take it out with a spoon this will give a nice smooth texture to the mousse.
  1 tbsp Gelatin powder, ½ cup Water
• Soften – In a saucepan over medium-low heat, cook the chestnuts in the milk for 5 mins or until soft enough to squish with your hands

  Pro tip – High heat will evaporate the milk and if all the milk evaporates add a few tablespoons more until the chestnuts are soft.
  10 oz Chestnuts, 1 cup Whole milk
• Puree – Once soften, take it off the heat. While still warm (not hot) blend the chestnuts and milk in a food processor until smooth.

  Pro tip – If the mixture is too dry add a few tablespoons of milk to make a smooth puree.
• Strain – Pass through a sieve, pressing firmly to get as much as you can. Make sure the mixture is not too dry or it won't pass through. Add the salt and vanilla extract. set aside.

  Pro tip – straining thru a sieve will take away all the fiber and skin which gives a nicer consistency for the mousse.
  1/4 tsp Kosher salt, ½ tsp Vanilla bean paste
• Whip – In the bowl of a stand mixer with the whisk attachment – whip the heavy cream with powdered sugar until stiff peaks.
  1 cup Heavy cream, ½ cup Powdered sugar
• Combine – Add the melted cooled gelatin to the chestnut puree. Then fold in the whipped cream until no white steaks are visibile.

  Pro tip – The best way to add gelatin to a mixture is to add a few tablespoons of mixture to the gelatin. Adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
• Optional – If you are using any brandy, coffee, or melted chocolate you can fold them to the mousse now.

  Pro tip – to make a chocolate chestnut mousse fold in 4 oz of cooled melted chocolate.
  2 tbsp Brandy, 1 tsp Coffee
• Portion – Divide the mousse evenly between 6 x 4 oz individual glasses.

  Pro tip – I like to pour the mousse into a piping bag this makes it easier to pour and keeps the glasses clean.
• Set – Chill the mousse in the fridge for at least 3 hours – preferably 4 hours or overnight.
• Garnish – you can top each mousse with whipped cream and sliced chestnuts. I used only sliced chestnuts
  4 Chestnut
• Enjoy!

Recipe Notes & Tips

 

Classic mousse – you can add two cooked egg yolks and two whipped egg whites to the mousse. Cook both egg yolks and egg whites on the double boiler with the sugar just as we did when we made the chocolate mousse.

Vegetarian chestnut mousse – I am using gelatin in this recipe but you can certainly use agar-agar for a vegetarian alternative. Agar-agar works similar to gelatine but needs to be boiled not just melted.

How to dissolved agar-agar

• Add every 1 tbsp of agar-agar use 4 tbsp of hot water. 
• Let come to an almost boil then cook on medium heat
• Agar-agar powder needs about 1 to 5 minutes of slow simmering, while agar-agar flakes take about 10 to 15 minutes of slow simmering. 
• If overcooked it can gel with a rubbery texture. So, don’t cook too long. 
• It is best to add agar-agar to ingredients while they are still warm
• It can set at room temperature (90 to 100 F)and unlike gelatin can hold the shape in hot conditions (180F) 
• It can be reheated if set too quickly 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 319– kcalCarbohydrates: 37– gProtein: 4– gFat: 16– gSaturated Fat: 10– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 4– gCholesterol: 50– mgSodium: 128– mgPotassium: 355– mgSugar: 13– gVitamin A: 663– IUVitamin C: 21– mgCalcium: 88– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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