Name: Chocolate Mont Blanc
Yield: Makes 15
Ingredients: 100 g (3½ oz/scant ½ cup) caster (superfine) sugar; 30 ml (1 fl oz/2 tbsp) dark rum; 175 g (6 oz) unsweetened chestnut purée; 7 g (1 generous tsp) leaf gelatine; 275 g (9½ oz) chestnut purée; 300 ml (10 fl oz/1¼ cups) double (heavy) cream (36% butter fat); 1 quantity Chocolate Diplomat Cream; 115 g (4 oz/1 stick plus 1 tbsp) unsalted butter, softened; Vacuum-packed candied chestnuts, quartered; 45 g (1½ oz) egg whites (about 1½ eggs); 20 g (¾ oz/1 tbsp) cocoa powder, sifted; 65 ml (2 fl oz/¼ cup) water; 100 g (3½ oz) egg whites (about 3½ eggs); ½ quantity Crème Chantilly; 20 ml (1 tbsp) dark rum; 100 g (3½ oz/1¼ cups) ground almonds; Chocolate Copeaux; 90 g (3 oz/generous ⅓ cup) caster (superfine) sugar; 65 g (2¼ oz/generous ¼ cup) caster (superfine) sugar; Cocoa powder

Preparation info

Makes
15

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This Mont Blanc patisserie takes its name from the snow-capped mountains. Suzue is the expert within the business for making the best ones.

Ingredients

1 quantity Chocolate Diplomat Cream

Cake

Method

First, make the chestnut mousse:

1 Put the gelatine in enough cold water to cover it, soak for a few minutes until soft and then gently squeeze off any excess water. Put the sugar, water and chestnut purée in a pan and bring to the boil. Add the gelatine and stir to dissolve. Take off the heat and blitz the mixture with a hand-held blender and then pass thr