Chestnut Rum Mousse

Yesterday I showed you how easy it is to make your own Chestnut and Vanilla Cream… now that you have such a yummy treat in your fridge, how about making something else with it, if you haven’t finished it off the spoon yet, that is! Desserts in a glass are my kind of treat and mousses are the ones I prefer, as they are airy and “as fluffy as a cloud”, like my little one would say. This Chestnut Mousse is no exception. I spiked it with a little dark rum which I think goes great with chestnuts and it makes for a more sophisticated and grown up version of this simple dessert. If you don’t have the time to make your own Chestnut and Vanilla Cream, you can substitute it with store bought sweet chestnut purée. I decorated the mousse with lightly whipped cream, marrons glacés and some marbled chocolate hearts (you can find a tutorial on how to make your own here). This mousse makes for a great end of meal for any special occasion! Enjoy!

Chestnut Rum Mousse

Prep time
Total time
Recipe type: Dessert
Cuisine: International
Serves: 4
  • 2 eggs, separated
  • 2 tbsp caster sugar
  • 280 gms – 10 oz. Chestnut and Vanilla Cream
  • 2 tbsp dark rum
  • 100 ml – 3.5 oz. heavy cream lightly beaten with 1 heaped tbsp of caster sugar, to decorate
  • Marbled Chocolate hearts (see my tutorial), to decorate
  • Marrons glacés, to decorate
  1. Beat the egg whites until stiff with an electric mixer and keep aside.
  2. Whisk the egg yolks and the sugar with an electric mixer until pale. Add the chestnut and vanilla cream and rum. Mix until well combined.
  3. Gently fold in the egg whites into the chestnut mixture with a lifting and rolling motion, so that the mousse remains fluffy.
  4. Put the mousse in serving glasses and decorate it with the lightly beaten sweetened whipped cream, chocolate hearts and marrons glacés.
  5. Refrigerate it for at least 3 hours before serving.
Make sure to use very fresh eggs or pasteurised eggs if available.

Chestnut Rum Mousse

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