Mont Blanc Dessert Recipe with Chestnuts!
Discover the ultimate Mont Blanc dessert recipe with chestnuts—blending rich chestnut purée and whipped cream. Recipe + Video
Equipment
- 1 cake ring or removable bottom cake pan; 6" for a small cake or double the recipe and use a 9" round
- 1 pastry bag optional, for piping the chestnut purée
- 1 blender or food processor or immersion blender for blending the chestnuts to a purée
Ingredients
Sweet Chestnut Purée (Filling)
- 18 oz chestnuts cooked and peeled (weight includes shell)
- 3 ½ oz granulated sugar
- 9 oz milk whole; or same weight as the final chestnut meat obtained after cooking and shelling the nuts
- 2 tsp vanilla extract or one vanilla bean
- 1 tbsp cocoa powder
- 3 ½ oz mascarpone cheese
- 1 tsp rum optional
- 1 pinch fine salt
No-Bake Cookie Crumb Base
- 4 tbsp butter melted
- 8 oz dry chocolate cookies
Decoration
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- cocoa powder sprinkle, for decoration
- shaved chocolate optional, for decoration
Instructions
Boil Chestnuts
- Score fresh chestnuts longitudinally across the belly. We prefer to use kitchen scissors to do this job (safer then using a paring knife).18 oz chestnuts
- Boil chestnuts in water for 30 minutes.
- Remove the chestnuts meats from the shells and set the dry meat aside.
Make the Cookie Crumb Base
- Blend or crush dry cookies into powder. Use a rolling pin, food processor or blender for this job.8 oz dry chocolate cookies
- Add melted butter to the cookie crumbs and mix.4 tbsp butter
- Press the cookie crumbs into a ring and chill until it holds together (about 30 minutes).
Make the Chestnut Filling
- Add the chestnut meats to a pot with: sugar, cocoa powder, vanilla, a pinch of salt and rum (optional). Give it a mix.3 ½ oz granulated sugar, 2 tsp vanilla extract, 1 tbsp cocoa powder, 1 pinch fine salt, 1 tsp rum
- Add the milk and simmer over low heat (uncovered) for about 25 minutes.9 oz milk
- Blend the mix to a smooth paste and cool completely.
- Mix in the mascarpone cheese.3 ½ oz mascarpone cheese
- Transfer the chestnut filling to a pastry bag with the nozzle of your choice. The nozzle should be large enough to push the paste through.
Whip the Cream
- Whip the heavy cream with the sugar until you have stiff peaks.1 cup heavy whipping cream, 2 tbsp granulated sugar
Assemble the Mont Blanc
- Transfer the cookie base to the serving tray.
- Pipe the chestnut filling on top of the cookie base in the shape of a cone (mountain).
- Dollop on the whipped cream or pipe it on as we've done.
- Sprinkle cocoa powder and shaved chocolate on the Mont Blanc (optional).cocoa powder, shaved chocolate
Video
Tried this recipe?Let us know how it was!