Creamy Chestnut Mousse Recipe
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.

Why make 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.
- The recipe is rich, and creamy yet light and airy because we add lots of whipped cream.
- Classic mousse – you can add two cooked egg yolks and two whipped egg whites to the mousse. Cook both egg yolks and egg whites in 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 similarly to gelatine but needs to be boiled not just melted (see notes below)

This mousse has flour components
- Chestnut puree – 15 mins
- Dissolve the gelatin – 5 min
- Whip the cream – 5 minutes
- Assemble – 10 mins
- Chill – 3 hours

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!

Ideas for serving your mousse
Chestnut mousse is a delicious and versatile dessert that can be served in a variety of ways. Here are some ideas to serve chestnut mousse:
- As a standalone dessert: You can simply spoon the chestnut mousse into small cups or glasses and serve it as a standalone dessert.
- With fruit: You can serve the chestnut mousse with fresh berries, sliced bananas, or poached pears for a colorful and flavorful dessert.
- In a trifle: Layer the chestnut mousse with whipped cream, cake crumbs, and fruit in a large glass bowl for an elegant trifle.
- As a cake filling: Use chestnut mousse as a filling for a cake or pastry.
- In a crepe: Spoon the chestnut mousse onto a warm crepe and fold it over for a decadent breakfast or dessert.
- With chocolate: Serve the chestnut mousse with chocolate sauce or shavings for a rich and indulgent dessert.
- With whipped cream: Top the chestnut mousse with a dollop of whipped cream and a sprinkle of cinnamon or cocoa powder.
- As a dip: Serve the chestnut mousse with sliced apples, pears, or graham crackers for a delicious dip.
- In a parfait: Layer the chestnut mousse with granola and fruit in a small glass for a healthy and delicious parfait.
- As a topping: Use the chestnut mousse as a topping for ice cream, brownies, or cheesecake.

This mousse will last in the fridge for 3 to 4 days. Having said that, mousse is made up of whipped cream which starts to lose volume after about 2 days.
Absolutely, you can use this as a chestnut mousse cake filling between cake layers. Just make sure to use a buttercream dam around the mousse to prevent the mousse from leaking thru.
Read – how to tort and fill a cake – Basic cake decorating.
Absolutely, both white, as well as dark chocolate, are great options to add to mousse. The color of the mousse will determine the chocolate you use.
If you use white chocolate I highly recommend using no more than 100 grams / 3 oz and reducing some sugar in the recipe since white chocolate is sweet.
If you use dark chocolate – again no more than 100 grams / 3 oz and note that the mousse will be chocolate color and

Creamy Chestnut Mousse Recipe
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Ingredients
- 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))
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 slightlyPro 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 chestnuts4 Chestnut
- Enjoy!
Recipe Notes & Tips
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
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
I’m interested in trying this recipe, but in the ingredients it lists 1/2 cup of water as 20ml, and then in the instructions it says 1/3 cup. Which measurement is correct?
The ingredients also list 1/2 cup of sugar which is not used in the instructions at all. When do we add this please?
Hi. Thanks for bringing it to my attention. Yes, It is 120 ml (1/2 cup) and the sugar is only powdered sugar, no granulated sugar. Powdered sugar absorbs well and gives a better texture
it doesn’t say when to add the salt. I added it to the puree. trying this tonight. hope it comes out well.
Yes, to the puree is fine Cristina.
I really like the sweet and buttery taste of roasted chestnuts. I’ve never tried a chestnut mousse before, but it sounds so delicious. What a creative idea!
Thanks, Marie. This is very delicious, you must try.
Chestnuts are one of those foods I just don’t really buy because I don’t have any recipes for them but this mousse just looks so creamy delicious that I NEED to buy some now.
You must try this recipe, Amber. Besides roasted chestnuts are delicious on their own. Thanks
I too like using agar agar! Chestnuts are such a good memory from my childhood. I love all chestnuts! But mousse? Yum. I can’t wait to try this.
Ah Elaine..I know what you mean… sitting and cleaning roasted chestnuts with my grand parents is a special memory I hold. I hope you try the mousse. It works great