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Chestnut mousse in a whipper

In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently.

Here is a simple, rapid version, made with a cream whipper.

44K 3.4/5 based on 12 reviews

Last modified on: October 18^th 2020

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For 600 g, you will need:

1 10.6 oz liquid cream
2 10.6 oz sweet chestnut purée (crème de marrons)

Change these quantities to make: 100 g 200 g 400 g 600 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
9 min.	9 min.

Step by step recipe

Stage 1 - 2 min.

Put 10.6 oz liquid cream and 10.6 oz sweet chestnut purée (crème de marrons) (both cold from the fridge) in a bowl.

Stage 2 - 2 min.

Mix thoroughly with a whisk.

Stage 3 - 4 min.

Pour the mixture into your whipper through a fine strainer.

Stage 4

You will probably need to push the last bit through with a spoon.

Stage 5 - 1 min.

Close the whipper, pierce a gas canister and shake vigorously.

It you are not going to use it immediately, refrigerate until needed.

Stage 6

This mousse is superb: smooth and light, straight from the whipper.

Remarks

It is important to strain the mixture in stage 3 to avoid blocking the whipper siphon, so do take care at this stage.

Keeping

Several days in the fridge, in the whipper.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,725 Kcal or 7,222 Kj	12 gr	213 gr	92 gr
86 %	5 %	20 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
288 Kcal or 1,206 Kj	2 gr	36 gr	15 gr
14 %	1 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 600 g : 4.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Blackcurrant and chestnut verrines

Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other. Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
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See all recipes that use it

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chestnut cake, Madras rice, Creamy asparagus and meat timbale, Spinach and ricotta ravioli, Fillets of sole Dieppoise, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut cake, Little vanilla, clementine and chestnut verrines, Chestnut moelleux, Chestnut and hazelnut biscuits, Chestnut Fudge Cupcakes, ... All

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