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:
100 ml 
100 ml sweet chestnut purée (crème de marrons)
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 2 min.
Put 100 ml liquid cream and 100 ml 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
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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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