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.
Table of Content
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, carry less fat but are rich sources of minerals, vitamins and have immense health benefits. This is great because we do eat a lot of these in our home.
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 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.
The recipe is rich, 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 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 (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 granulated in the strawberries and powdered sugar in the whipped cream. You can use granulated in both but the powdered does help stabilize the whipping cream
Step by step instructions
- 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
Tip - High heat will evaporate the milk and if all the milk evaporates add a few tablespoons more until the chestnuts are soft. - Once soften, take it off the heat. While still warm (not hot) blend the chestnuts and milk in a food processor until smooth.
Tip - If the mixture is too dry add a few tablespoons of milk to make a smooth puree. - 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.
Tip - straining thru a sieve will take away all the fiber and skin which gives a nicer consistency for the mousse. - Combine the gelatin with ⅓ cup of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly
Tip - if you have any white scum on top of the melted gelatin, take it out with a spoon. - Add the melted gelatin to the chestnut puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.
Tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy. - In the bowl of a stand mixer with the whisk attachment - whip the cream with powdered sugar and vanilla extract until stiff peaks.
- Then, gently combine the whipped cream and chestnut mixture until you have no more white streaks. This is your chestnut mousse ready
- Divide the mousse evenly between 6 individual glasses.
Tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean. - Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
- For garnish, you can top with whipped cream and sliced chestnuts. I used only sliced chestnuts
- Enjoy!
Frequently asked questions
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 reduce some sugar in the recipe since white chocolate is sweet.
If you use dark chocolate - again no more than 100 gram / 3 oz and note that the mousse will be chocolate color and
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Printable Recipe
Creamy Chestnut Mousse Recipe
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Ingredients
- 10 oz (285 g) Chestnuts ((roasted or canned))
- 1 cup (240 ml) Milk
- ½ cup (100 g) Sugar
- ¼ teaspoon Salt
- 1 tablespoon Gelatin
- ½ cup (20 ml) Water
- 1 cup (240 ml) Whipping cream
- 3 tablespoon Powdered sugar
- ½ teaspoon Vanilla bean paste
Garnish
- 4 Chestnut (sliced)
Optional
- 2 tablespoon Brandy ((add to chestnut puree))
- 1 teaspoon Coffee ((add to chestnut puree))
Instructions
- 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 Tip - High heat will evaporate the milk and if all the milk evaporates add a few tablespoons more until the chestnuts are soft.
- Once soften, take it off the heat. While still warm (not hot) blend the chestnuts and milk in a food processor until smooth. Tip - If the mixture is too dry add a few tablespoons of milk to make a smooth puree.
- 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.Tip - straining thru a sieve will take away all the fiber and skin which gives a nicer consistency for the mousse.
- Combine the gelatin with ⅓ cup of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyTip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
- Add the melted gelatin to the chestnut puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
- In the bowl of a stand mixer with the whisk attachment - whip the cream with powdered sugar and vanilla extract until stiff peaks.
- Then, gently combine the whipped cream and chestnut mixture until you have no more white streaks. This is your chestnut mousse ready
- Divide the mousse evenly between 6 individual glasses. Tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
- Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
- For garnish, you can top with whipped cream and sliced chestnuts. I used only sliced chestnuts
- Enjoy!
Recipe Notes
How to dissolved agar-agar
- Add every 1 tablespoon of agar-agar use 4 tablespoon 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
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
Marie
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!
Veena Azmanov
Thanks, Marie. This is very delicious, you must try.
Amber
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.
Veena Azmanov
You must try this recipe, Amber. Besides roasted chestnuts are delicious on their own. Thanks
Elaine @ Dishes Delish
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.
Veena Azmanov
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