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.
63 K 3.4/5 (12 reviews)
9 min.
Easy
200 g
2 IngredientsLast modified on: October 18th 2020
For 200 g, you will need:
3.5 oz 
3.5 oz sweet chestnut purée (crème de marrons)
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 2 min.
Put 3.5 oz liquid cream and 3.5 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.
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 | 4 RDI=2 % | 70 RDI=7 % | 30 RDI=5 % | 580 RDI=30 % | 2,410 RDI: 30 % |
| 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 200 g : 1.40 €
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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This recipe uses (among others)
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