Chestnut mousse with a blueberry compote.

A dessert is okay occasionally, and since I had “crème de marrons” (sweetened chestnut cream) in the cupboard, I decided to use this for a delicious mousse. No worries, it is really easy to make. I made some more blueberry compote, since it also tastes great on pancakes.


For the blueberry compote

  • 500 g fresh blueberries
  • Zest of 1 lemon
  • 2 tbsp.lemon juice
  • 3 – 4 tablespoon granulated sugar
  • A pinch of Himalayan salt

For the chestnut mousse

  • 1 can (240g) crème de marrons
  • 250 ml heavy cream


First, make the compote.

  • Wash and dry the blueberries.
  • Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.
  • Remove blueberries with a slotted spoon and cook the liquid for 2 – 3 more minutes until reduced in half and thickened.
  • Add blueberries back into the pot and stir to combined.
  • Remove from heat and let cool.

Make the mousse while the compote cools down.

  • Whisk the cream in a medium bowl to soft peaks.
  • Put the crème de marrons in a large bowl and use a spatula to gently fold in the whipped cream.

Put some compote in a small jar and add 1/4th of the chestnut mousse.

Top with some fresh blueberries, lemon zest and a bit of mint.

chestnut mousse with blueberry compote