Mont Blanc

Name: Mont Blanc
Prep time: 1 h
Total time: 1 h
Yield: Serves 6
Ingredients: 6 tablespoons of double cream if using canned chestnut purée; 250 ml (8 fl oz) milk if using fresh chestnuts; 50 g (2 oz) vanilla caster sugar plus 1 teaspoon; 6 tablespoons of double cream if using canned chestnut purée; 500 g (1 lb) chestnuts or 450 g (15 oz) can of chestnut purée (purée de marrons); 500 g (1 lb) chestnuts or 450 g (15 oz) can of chestnut purée (purée de marrons); 250 ml (8 fl oz) milk if using fresh chestnuts; 500 g (1 lb) chestnuts or 450 g (15 oz) can of chestnut purée (purée de marrons); a pinch of salt, if using fresh chestnuts; a pinch of salt, if using fresh chestnuts; 1 tablespoon rum or brandy; 150 ml (5 fl oz) double cream; 50 g (2 oz) plain chocolate, refrigerated; 1 tablespoon rum or brandy

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr

Appears in

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

About

In this dessert sweetened chestnut purée is piled mountain-high and topped with whipped cream and grated chocolate. If you have the patience to peel fresh chestnuts you will be rewarded by exceptionally good flavour but a can of chestnut purée lets you whip up a quicker version.

Ingredients

500 g (1 lb) chestnuts or 450 g (15

Dessert
Vegetarian
Gluten-free

Method

If using fresh chestnuts bring a large pan of water to the boil. Cut a ‘cross’ on the flat side of each chestnut. Drop half the chestnuts into the boiling water and boil for 5 minutes. Remove a few at a time and peel off both the shells and the inner skins. Keep the rest in simmering water until ready to peel. Repeat with the remaining chestnuts. Put the peeled chestnuts in a saucepan with the