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.
Here is a simple, rapid version, made with a cream whipper.
49 K 3.4/5 (12 reviews)
9 min.
Easy
600 g
2 IngredientsLast modified on: October 18th 2020
For 600 g, you will need:
- 1
300 g liquid cream - 2
300 g sweet chestnut purée (crème de marrons) - Total weight: 600 grams
Change measures:
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 2 min.
Put 300 g liquid cream and 300 g 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 210 RDI=20 % | 90 RDI=10 % | 1,730 RDI=90 % | 7,220 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 40 RDI=3 % | 20 RDI=2 % | 290 RDI=10 % | 1,200 RDI: 10 % |
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.
30 K 1 hour 9 min.
This recipe uses (among others)
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut Fudge Cupcakes, Chestnut and hazelnut biscuits, Chestnut moelleux, Mini Mont-Blanc choux puffs, Rice pudding with chestnuts and poached pears, ... See them all 8
Liquid cream
Like these other recipes: Baked eggs with chicken and spinach, The total turnip, Artichoke hearts forestier , Black Forest gateau, Ham pasta bake, ... See them all 165
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.December 11th 2022179 K 13.5 25 min.
Croute à thé
Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.May 5th 2021301 K 14.9 1 hour 15 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010461 K2.6 40 min.
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.December 30th 201965 K 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.