Mont Blanc
- Gluten Free
- Vegetarian
- Energy Kcal 832
- Carbohydrates g 107.7
- of which sugars g 64.3
- Protein g 13.4
- Fats g 35.6
- of which saturated fat g 19.8
- Fiber g 12.8
- Cholesterol mg 96
- Sodium mg 458
- Difficulty: Average
- Prep time: 50 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
- Note + the cooling and setting time of the mixture
PRESENTATION
Montebianco, also known as the mont blanc dessert, is a chestnut dessert that really brings the heart of the Alps to your table. It's super tasty. Named after the mountain it resembles, this dish features fluffy whipped cream piled high—just like a snow-capped peak. And look, while it’s popular in places like Piedmont and Lombardy, its origins are firmly rooted in France. The star here is marroni chestnuts—way sweeter and larger than the regular ones—which get simmered in milk until they're so tender they practically melt. Seriously good. They're then mashed and mixed with a touch of rum and cocoa powder, giving the montebianco dessert its deep brown hue and a rich, slightly boozy taste. And the toppings? People love to add soft whipped cream and, for added indulgence, dark chocolate shavings or a fancy marron glacé.
This chestnut puree recipe stands out for its creamy texture and mellow sweetness. The way the chestnut and chocolate flavors play off each other makes each bite a bit nutty and kinda bittersweet. Visually, it’s a treat—a dessert that resembles a mini mountain covered in snow is always a hit. Also, this classic chestnut dessert often graces family gatherings and holiday tables, especially as the weather cools and chestnuts become plentiful. Unlike other European sweets, it’s more earthy and lets the natural flavor of chestnuts shine. Here's the deal: With its whipped cream topping and snowy appearance, the montebianco dessert is perfect when you want something that tastes great and also has a wow factor. Whether you keep it simple or add lots of garnishes, this traditional European mont blanc dessert feels special and nostalgic, bringing back memories of mountain trips and cozy winter nights. Honestly, it’s a dessert that captures the spirit of the French Alps—bringing warmth and a touch of elegance to any occasion.
INGREDIENTS
- Ingredients for Mont Blanc
- Chestnuts 5 cups (700 g)
- Whole milk 2 cups (500 g)
- Unsweetened cocoa powder ¼ cup (20 g)
- Rum 1.7 oz (50 ml)
- Vanilla bean 1
- Sugar 0.6 cup (120 g)
- Fine salt 1 pinch - abundant
- For garnishing
- Fresh liquid cream 2 cups (500 g)
- Dark chocolate to taste - in flakes
- Powdered sugar ⅛ cup (30 g)
How to prepare Mont Blanc
To prepare Mont Blanc, start by washing the chestnuts under running water 1: cut them one by one with a knife blade, then place them in a pressure cooker, cover with water to the brim 2, and cook for about 10 minutes (if boiling in a pan, it will take at least 30 minutes for them to cook). Then turn off the heat, wear disposable kitchen gloves and take one chestnut at a time to peel it 3; this way the others will stay warm and it will be easier to peel them.
Remove the inner skin from all the chestnuts 4. Then place the peeled chestnuts in a saucepan and cover them with milk 5; slice open a vanilla bean and extract the seeds 6;
add them to the chestnuts along with the whole bean 7. Add the sugar 8 and salt 9 and boil for about 20 minutes.
After this time, remove the vanilla bean 10 and drain the chestnuts with a sieve 11, then pass them through a potato ricer and collect the puree in a bowl 12.
Incorporate the sifted cocoa powder directly into the bowl 13 and the rum 14. Mix with a spatula 15 to compact the dough, which will be dry.
Cover with plastic wrap 16 and let the mixture rest in the refrigerator to firm up for at least 30 minutes. In the meantime, whip the cream with the powdered sugar using a stand mixer (17-18) or an electric beater and then transfer the cream into a piping bag with a star nozzle.
Take a serving dish, place a dollop of whipped cream at the bottom 19, then, using a potato ricer with large holes, pass the chestnut, chocolate, and rum mixture 20 forming a mound. Decorate it with more whipped cream to create a white peak 21 and garnish as desired with other whipped cream dollops, chocolate shavings 21, or marron glacé.