Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Chestnut mousse cake elegantly served
Creamy chestnut mousse cake with grated chocolate

Chestnut Mousse Cake

Author: Flavelo
Recipes Cakes and Desserts
Here, chestnut dominates the cream rather than the batter. The density of chestnut paste is lightened by whipped cream, creating a mousse-like, airy texture. The sponge is merely a vehicle; the star is the creamy topping.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 3 hrs 55 mins
🍽️ Servings 10 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake Pan
  • Whisk
  • Saucepan

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Make the base sponge: cream butter and sugar, add eggs, then flour, baking powder, and salt. Bake at 350°F (180°C) for 20-25 minutes. Cool.

Tip: Basic butter cake method.
2 ✓

For the cream, mash the chestnut puree and mix with half the liquid heavy cream (to thin it out), then fold in whipped cream made from the remaining half.

Tip: This makes it easier to blend without lumps.
3 ✓

Dissolve gelatin in a little warm water and temper it into the cream. Spread over the cake.

Tip: Chestnut is dense, so gelatin helps it slice cleanly.
4 ✓

Chill for 3 hours, then garnish with grated chocolate.

Tip: Chocolate and chestnut are a classic pair.

Recipe FAQ

Sweetened or unsweetened chestnut?
Most recipes assume sweetened chestnut puree (crème de marrons). If using unsweetened puree, add extra powdered sugar and a drop of rum extract!

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 3.5 oz Butter (softened)
  • 4 large Eggs
  • 2 tsp Baking Powder
  • 3/4 cup Heavy Cream (cold)
  • 8.8 oz Chestnut Puree (thawed)
  • 3.5 oz Dark Chocolate (grated)
  • 1 tbsp Gelatin Powder
  • 1 tsp Vanilla Extract
  • 1 pinch Salt