The easy recipe for chestnut mousse, to get into the Christmas spirit

Oh oh oh. Yes, I could have found a better introduction, but leave me alone, it’s almost Christmas, so I’m officially freewheeling.

Just to put you in a good mood too, I’m sharing the recipe I discovered in the book The magic of Christmas by Marmiton, published by Michel Lafon. And you don’t need to be a great chef to impress everyone – or yourself: this recipe really hits the mark. Finally, no, don’t pick your nose before cooking, it’s not clean.

The easy and economical chestnut mousse recipe

Realize this recipe serves 12 people (if you want to do less you can divide all the proportions by two), you will need:

• 1.3 kg of whole peeled chestnuts with canned juice
• 500 g of cane sugar
• 2 sachets of vanilla sugar
• 50 cl of very cold full cream
• 5 eggs

It all starts in a pot. Inside, empty the chestnuts with their juice, add the brown sugar and the vanilla sugar, and heat everything over a low heat for 20 minutes.

Once ready, put everything in the blender until you get a very smooth cream. Leave to rest in the fridge. Meanwhile, whip the liquid cream into the whipped cream.

Then, break the eggs, separating the yolks from the whites, and beat the latter until stiff. Everything is fine ? Then, take the chestnut mixture out of the fridge and mix in the egg yolks using an electric mixer. Gently mix all your preparations together and arrange everything in small molds.

Let it rest in the fridge for at least 3 hours, so that the mousse firms up well!

Do you like our articles? You’ll love our podcasts. All our series, urgently listen to here.