Chestnut Mousse

5 from 4 votes
Prep Time 20 mins
Cook Time 5 mins
Rest Time 4 hrs
Total Time 4 hrs 25 mins
Course Dinner
Cuisine European
Servings 7 people


  • 200 g Chestnuts pre-cooked and peeled
  • 1 Tbsp easy. Butter
  • 2 tbsp Sugar
  • 150 ml Vegetable cream for cooking (alternatively normal)
  • 1 pinch Cinnamon
  • 3 Pck. Vanilla sugar
  • 6 leaf Gelatin
  • 300 ml Vegetable cream for whipping 15% (alternatively normal)


  • Soak gelatine in cold water and allow to swell. Have any ceramic, metal or silicone mold ready with a capacity of. Line the first two with cling film; with silicone it is sufficient to rinse them out with cold water shortly before filling.
  • Put the butter and sugar in a saucepan and heat. When both start to dissolve, add the chestnuts and caramelize while stirring. When the sugar and butter slowly get a golden brown color, deglaze everything with the cooking cream, turn the heat down halfway and let it simmer for another 2 minutes, until the chestnuts are surrounded by a syrupy mixture.
  • Then pour everything into a bowl and puree with the hand blender. At first, it is a very solid, viscous mass. Then stir this together with cinnamon, vanilla sugar and 100 ml of the liquid whipped cream a little more smoothly. Whip the remaining 200 ml cream until stiff and have it ready.
  • Squeeze out the gelatine, put it in a saucepan and let it dissolve over low heat while stirring. Then mix with about 2 tablespoons of the chestnut puree and then mix it with the rest of the puree. Then stir 1/3 of the whipped cream vigorously with a hand whisk into the chestnut puree, which is still quite firm, and then fold in the rest by turning. Pour the finished mass into the mold and place in the refrigerator for at least 4 hours.
  • Since this dessert is not that sweet, you can serve it with a good shot of eggnog or a slightly sweeter fruit mirror made from wild berries. But it also tastes good with just a small dab of cream ......
  • I still had candied mini orange wedges for decoration, and they went well with it in terms of taste.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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