Chestnuts are perfect for fall time. Here is a very easy recipe of chestnut mousse made of only 2 ingredients and ready in less than five minutes plus a night in the fridge. Thanksgiving is around the corner, you don’t need to look further for the perfect dessert!
As you may know, in France you usually finish your lunch or dinner with a sweet note. Don’t believe that French eat pastries everyday! It’s a false myth, so are the daily croissants for breakfast. Most of the time, you finish your meal with a yogurt, a fruit or a dairy dessert. If you have ever been in a grocery store in France you’ll probably notice the huge amount of yogurts and dairies, that is the reason why.
Among my favorites are the Maronsui’s by La Laitière. They are basically a chestnut mousse. I don’t eat them everyday because they are very sweet but I usually have a bimonthly craving. Useless to say that I had a huge concern when we decided to move to the US. Maronsui’s are impossible to find out of France.
The main ingredient (54%) is the Clément Faugier vanilla chestnut spread. It is such a delight that it would probably deserve a whole article! In the US, you can order it online for a crazy price. Or you can ask somebody visiting France to bring you a can. Last time I visited France, my mum filled my luggage with 4 lb of it and as much as Côte d’Or chocolate bars. I was afraid to cross the border! The Clément Faugier chestnut spread can also be used as is as a topping for crêpes or waffles, don’t forget to add a touch of whipped cream.
To bake the chestnut mousse, it is better to use the vanilla flavored chestnut spread. If you only have the plain one, don’t panic. Add a teaspoon of vanilla extract. The taste will be the same.
Ingredients for 4 servings
- 250 g (9oz) of Clément Faugier vanilla chestnut spread
- 200 g heavy whipping cream
- Optional: 1 tsp vanilla extract if your chestnut spread is not vanilla flavored
- Pour the cold heavy whipping cream in the bowl of your stand mixer. Beat the cream until stiff. Then, pour it in a mixing bowl.
- Pour the chestnut spread in the bowl of your stand mixer. You don’t even have to rinse it from the whipped cream. Add the vanilla extract if you need to. Beat for 2 minutes at high speed.
- Add the chestnut to the whipped cream. Gently fold in with the spatula to obtain a homogenous mixture. Pour the chestnut mousse into ramekins. Let stand in the fridge overnight. The chestnut mousse is ready!
Here is suggestion to bake a more elaborated dessert from this chestnut mousse. Cover the bottom of your ramekins with Biscoff crumbs, add a whole pear in syrup on it and cover half of the pear with the chestnut mousse.