This fall-inspired chestnut mousse is super creamy and so delicious! It’s vegan and refined sugar free and will be the perfect dessert to serve to your guests!
Last week, I posted a recipe for a delicious Chestnut Hummus. Remember that I roasted and boiled more chestnuts than I needed? This is what I used them for! Chestnut Mousse! It’s so creamy and delicious and if you love the flavor of chestnuts, you will love this dessert!
Chestnuts are one of those things that I found totally fascinating as a child. The fact alone that there are two kinds and only one was edible? Mindblowing! I loved collecting the ones that you cannot eat and create animals from them (if you stick toothpicks into chestnuts, it makes legs. Sort of.). But I also loved eating the roasted ones. Here in Munich, you can buy freshly roasted chestnuts from stalls around the city center in winter. They warm your hands while you walk and you can peel and eat them.
But apart from enjoying them freshly roasted in winter, I never really used chestnuts in my own recipes. So I figured it was about time! Now, if you’re not familiar with chestnuts, like I said before, there are two kinds and only one is edible. In order to not eat the wrong one, here’s a great article about the differences. You can buy them in the shops either pre-cooked or raw around this time of the year, at least here in Germany. Can you buy them in your country as well?
I roasted my fresh chestnuts and then boiled them afterwards to make sure they are very soft. That way they made an easy and fast super creamy mousse. This of course meant a bit more work but I enjoyed roasting them myself. You can probably also just use pre-cooked chestnuts if you were under time pressure but I haven’t tried that myself for this recipe.
This chestnut mousse comes together super quick and only contains three ingredienst. Roasted and boiled chestnuts, coconut milk and agave nectar. After blending it to perfection, you can top it with whipped coconut cream or just serve it like that. That’s totally up to you! But either way, you have to leave it in the fridge for a while before serving so that it firms up a bit.
Will you make this lovely mousse for dessert soon? Or how about my Vegan Peanut Butter Chocolate Mousse?
Vegan Chestnut Mousse
This fall-inspired chestnut mousse is super creamy and so delicious! It's vegan and refined sugar free and will be the perfect dessert to serve to your guests!
Pre-heat oven to 200°C (392°F). Place parchment paper on a baking tray.
Make a cut cross-wise into each chestnut. It doesn't matter if you cut into the flesh. Place the chestnuts cut side up onto the tray. Roast them at 200°C (392°F) for 20 minutes. Peel when they're still warm and make sure you get the "fuzzy" peel under the hard shell off as well.The peel is easier to remove when the chestnuts are still warm.
Add the roasted and peeled chestnuts to a pot with 1/2 cup of water and simmer them for 30 minutes. Depending on if you're boiling all of them or not, you might need to start with more water at the beginning already. Make sure to check on them every now and then and add some more water if necessary. The chestnuts soak up some of the water so make sure they don't burn! Let cool off afterwards.
Add 1 cup of the cooked chestnuts, the coconut milk and agave nectar to a blender and blend until all is super smooth. Pour into two glasses or small bowls.
Whip coconut cream with agave nectar. Pour on top of the chestnut mousse. Put glasses or bowls in the fridge for 1.5 hours. Sprinkle with ground cinnamon (optional). Enjoy!
Chestnuts: I roasted more chestnuts than I needed (1/2 pound) because you can use them for other recipes or just eat them fresh out of the oven. However, I only used 1 cup of the roasted and boiled chestnuts for this recipe.