Buttered Walnut Mousse

Gourmet desserts don’t have to be as hard to make as they’ll seem to your guests. Try this easy recipe for Buttered Walnut Mousse that you can make ahead of time and assemble right before your party…it’s finger-licking good!


Walnuts – 1/2 cup
Butter – 1/2 Tbsp
Cream Cheese – 8 oz
Sugar – 2 Tbsp
Brown Sugar – 2 Tbsp
Vanilla – 1/2 tsp
Strong Coffee – few Tbsp (to taste or optional)
Whipped Cream – 1 cup
Puff Pastry Sheets – 1/2 pkg (1 sheet)
Chocolate Sauce – optional for garnishing


1. Thaw Puff Pastry Sheet according to package directions (approx 40 minutes).
2. Cut the sheet on the folds (into 3 pieces) and then cut each 1/3 piece into 4 equal pieces – 12 pieces total
3. On a floured surface, roll out each piece into a square.
4. Lightly grease a muffin pan.
5. Gently poke holes in the pastry with a fork so that it doesn’t balloon up. Place each square into a muffin hole to form a cup.
6. Bake in a preheated oven at 400F/204C for 15-20 minutes (keep a close eye on it…should be golden brown).
7. Remove pastries from the oven and allow them to cool.
8. While the pastries are baking, add Butter to a small skillet and lightly toast the Walnuts on medium heat for 4-5 minutes (do not burn). Allow them to cool and chop into small pieces.
9. In a bowl, add softened Cream Cheese, Sugar, Brown Sugar and mix until the sugar has melted.
10. Add Coffee and Vanilla and mix well.
11. Add Whipped Cream and mix gently (don’t over mix).
12. Fold in chopped Walnuts.
13. Once the pastries have cooled, spoon in a small portion of mousse into the pastry cups. A pastry bag or ziploc bag with a corner snipped can be used to pump the mousse into the cups.
14. Optional, drizzle chocolate sauce over the top and chill until ready to serve.
15. Pastry cups can be filled 1-2 hours before serving but not too far ahead, else they will become soggy.

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28 thoughts on “Buttered Walnut Mousse

  1. Hetal, Anuja
    Re PHIRNI, it is my understanding that it is made with SAMIAN.
    What you prepared is KHEER albeit a THICK one

    Please elucidate


    1. Hi Jag,
      Kheer is more soupy and porridge-y and can be made with Rice, Semiya, Daals, Quinoa…anything and can be poured out. It can be served hot or cold.
      The Phirni, is thick and more custard consistency and cannot be poured out but another major difference is that it is only made with rice that is ground and slow cooked in milk and the milk is thickened due to the starch in the rice. The Rose essence or the Kewra essence gives it a cooling effect and it is mostly served cold.
      Hope that helps!

  2. is the cool whip which u used in the recipe sweetened?? can i use the normal whippimg cream which does not have sugar in it? plzz reply..

  3. Hi Hetal/Anuja,

    Can I make this like a one dish type – Walnut Mousse, just like how we have a Chocolate Mousse??

    If yes, how long should it be kept in the fridge, before serving so that we get the mousse consistency?


    1. Hi Pia,
      Yes, we have served this as just a Mousse and it was just perfect! You will have to allow atleast 3-4 hours to set and it depends on the amount you are making and the size/depth of the serving dish.

  4. Hi Hetal and Anuja,

    Is it really required to use brown sugar. I don’t have it handy at home and would like to know if I can make it without brown sugar.

    1. Hi Manasi,

      Brown sugar really gives a good flavor and color to this mousse. You could use regular sugar but the effect will not be the same.

  5. I loved the recipe. I have tried it, and it was very easy to make. Looked very difficult. Thanks a ton for sharing this wonderful recipe. Please some more.

  6. Hi Girls,

    A tempting presentation ofcourse!

    Want to give it a try…Can I use the plain wafer biscuits to serve the mousse in as i do not have a muffin tray to bake the puff pasty bowls? Or should I use the cones then?

    Please reply soon,

    1. Hi Rohini,

      The mousse is the key flavor here so you can use anything you have on hand to serve with it. With wafers, you will not be able to fill them so you can serve a scoop of the mousse in a bowl or dessert dish and insert a wafer into the side.

  7. Hi Anuja and Hetal,

    Thanks for another great recipe! I have a few queries. How much ahead of time can we bake and keep the puff pastry sheets? (can we bake them a day before). Is 1 cup of whipped cream equivalent to a 8oz tub of cool whip? Please reply soon, I want to try it.

    Thanks in advance!

    1. Hi Ria,

      You can definitely make the puff pastry a day ahead. Just make sure it is completely cooled before storing it in a container with a tight fitting lid…store it at room temp. We used about 1 cup of cool whip but we did not finish the entire tub. The 8oz they have on the tub is the weight, not volume.

  8. Even though I won’t be making this recipe, it’s finally good to see some fattening recipe. I want to see some deep fried appetizers….like Dakor Na Gota and Methi Na Gota. Come on ladies, bring it on!

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