This chestnut date mousse is a very simple, yet hearty dessert. It's super tasty, so be sure to make more than needed. You will love the leftovers! For example as a breakfast spread for the next day. The sweetness of this chestnut date mousse is very natural. It is completely organic from the dates and the honey. No refined additives!

About chestnut date mousse

This chestnut date mousse is of course a dessert that fits perfectly with autumn. Be careful, it is quite heavy and sweet. So let your main meal digest sufficiently first before serving this delicious dessert. The sweetness comes entirely from the natural sugars in the dates and honey. So we do not use refined sugar.

The dates and the chestnuts

Normally I buy cooked chestnuts. That saves a lot of time and work in preparing the dessert. But of course you can also make a family event out of it. Then first go to the forest and collect chestnuts with the family. Make sure you collect sweet chestnuts. Horse chestnuts are bitter and even mildly poisonous to humans. Learn here how to differentiate between them.

If you went to collect the sweet chestnuts yourself (with your family) in the forest, you still have to boil them first. To do this, first carve a cross in the chestnuts with a knife. The core will expand and they will also be easier to peel afterwards. Then boil them for about twenty to thirty minutes and peel them while they are still warm. This peels much easier. Please find here some articles with detailed instructions on how to boil chestnuts:

Once we have the dates and the boiled chestnuts we will mix them in the food processor until they are finely ground. Then add some water and liquid honey. Mix it all together well until you have a creamy mass.

Whipping the cream and mixing it under the chestnut date mass

Now all we have to do is whip the heavy cream and mix it under the chestnut date mass.

To get perfectly whipped cream, you need cream with a sufficient fat content. Certainly 30% or more. With light cream or cooking cream, it will probably not work. If you are a die-hard, you can whip it up by hand. But I always use the mixer. And there we go from slow to fast. Start slowly and increase the mixer speed until the whipped cream is stiff. More information about whipping cream can be found in my article fluffy lemon curd mousse.

Then you need to mix the whipped cream under the chestnut-date dough. Use the spatula for this. Do this slowly and carefully, so you don't break the structure of the whipped cream. Once you have a homogeneous mousse, you can transfer it into glasses or jars. Now transfer them into the fridge for at least two hours.

You like your chestnut date mousse extra fluffy? No problem, just increase the amount of whipped cream up to 300 ml. If needed you might add an extra tablespoon of liquid honey to have the right sweet sensation in your mouth.

As mentioned in the beginning, the original idea was to make a new dessert. However, meanwhile I discovered a second usage as a breakfast spread. It may be a good alternative for chocolate or gingerbread spread. So make sure to make enough of it!