This easy Mont Blanc recipe turns the classic chestnut dessert into pure comfort. In this decadent variation a silky white chocolate custard meets soft savoiardi biscuits and a light, creamy chestnut purée.
Every time chestnuts are in season, and especially when the holidays like Thanksgiving or Christmas are near, all I want to do is make as many chestnut dessert recipes as I can. And this Mont Blanc dessert variation made in a glass is my absolute favorite.
Αccording to tasteatlas.com ↗️ the dessert was named after Mont Blanc, the highest mountain in the Alps shared by Italy and France, because the sprinkled icing sugar on top makes it look like a snowy mountain.
✏️ Mont Blanc, popular in France and Switzerland, was created in the early 20th century by the pastry chefs of Angelina (a Parisian patisserie), though some claim it originated in Italy. You can read more about it in this article ↗️. It's also popular in Japan, where you can find variations using matcha, strawberry and a sweet bean puree.
If you love French desserts, don't miss this Classic French Crème brûlée recipe made in 5 easy steps, and this thick & velvety French hot chocolate (Chocolat Chaud).
But What is Mont Blanc?
The classic Mont Blanc pastry is the most famous French chestnut dessert. Its core components are:
- A crisp meringue disc (sometimes replaced by a shortcrust pastry or sponge cake in modern versions).
- A dome of lightly sweetened whipped cream.
- A layer of chestnut cream vermicelli (sweet chestnut purée also known as crème de marrons) sometimes mixed with vanilla and rum, piped through a fine tip into thin spaghetti-like strands.
- A light dusting of powdered sugar (added just before serving).
👉 In my variation of this dessert, I use:
- Savoiardi biscuits (also called lady fingers)
- A classic vanilla custard cream infused with white chocolate
- Chestnut cream made with cooked chestnuts and sweet chestnut spread.
Why this works:
✅ Savoiardi biscuits offer more body and make this dessert more decadent. It's like a fluffy Mont Blanc cake in a glass.
✅ The white chocolate custard pairs beautifully with the chestnut flavor, complementing perfectly the warm, nutty notes of this Mont Blanc pastry.
✅ The chestnut cream is easy to make and has the right amount of sweetness and a smooth creamy texture.
✅ Building this chestnut dessert in a glass is much easier!
✏️ A note on the sweet chestnut purée (crème de marrons)
I experimented with the chestnut cream many times to get a deep, authentic chestnut flavor that's also easy to make. The best result came from combining equal parts roasted chestnuts and sweet chestnut spread (I use the brand Clement Faugier).
The spread alone is too sweet, while pure roasted chestnuts combined with sugar and water lack intensity and texture. Blending both gives the perfect balance.
You can also substitute the roasted chestnuts with unsweetened chestnut purée. In that case, add the water gradually, as the purée already contains some moisture.
I prefer to use cooked chestnuts that come in a vacuum-sealed plastic bag. If you want to roast them on your own, shelovesbiscotti.com has 5 easy steps for oven roasted chestnuts ↗️ that you'll surely find helpful.
🎥Recipe Video
Watch this short video for how to make Mont Blanc Dessert in a glass:
📖 Recipe
Simple Mont Blanc (chestnut dessert)
Equipment
- 6 serving glasses or bowls with ⅔ of a cup (180 ml) capacity
Ingredients
For the white chocolate custard:
- 6 tablespoons (40 g) cornstarch
- 2 tablespoons (22 g) white sugar
- 2 eggs (large )
- pinch of salt
- 2 cups (480 g) milk
- 1 ½ teaspoon vanilla extract
- 3.5 oz (100 g) white chocolate (chopped)
For the chestnut cream (sweet chestnut purée):
- 1 cup (200 g) cooked chestnuts (packed)
- ⅔ cups (200 g) sweet chestnut spread
- 4 tablespoons water (add gradually)
For the base:
- 18 savoiardi biscuits
- ½ cup milk
For serving:
- Icing sugar, white chocolate curls
Instructions
- Transfer the corn starch and the sugar to a small pot and stir to mix. Add the eggs and whisk until everything is combined. Add the milk and the salt and cook over medium heat, whisking constantly, until the mixture starts to bubble. Let it bubble for 1 minute and take it off the heat.
- Add the white chocolate and the vanilla and wait for 1 minute for the chocolate to start melting. Stir until the chocolate is completely melted and the cream is smooth. Transfer to a bowl, cover with a wrap in a way that the wrap touches the surface and refrigerate.👉 If you notice you have any lumps, you can pass the cream through a sieve, or blend it to make it smooth.
- Transfer the chestnuts and the sweet chestnut spread to a food processor and process until smooth. You may have to stop and scrape the side a few times. Add the water gradually until you get a smooth, spreadable cream.
- Pour the milk in a shallow bowl or plate and briefly dip half of the savoiardi biscuits. Divide the biscuits between the glasses and spread a teaspoon of chestnut cream to each glass. Then, divide half of the custard between the glasses.
- Repeat with another layer of savoiardi dipped in milk and cover with the rest of the custard. Using a spoon or an offset spatula give the custard a domed shape.
- Transfer the chestnut cream to a piping bag with a star tip (or a thin round tip if you want to make vermicelli) and pipe cream over the custard in a circular motion, starting from the base and heading to the top.Store in the fridge for a few hours to chill. Sprinkle with icing sugar and (optionally) decorate with white chocolate curls before serving.
Notes
- Candied chestnuts (marrons glacés) placed inside the cream or small bits sprinkled over the chestnut vermicelli.
- Rum or Brandy in the chestnut mixture for depth.
- Small decorative meringues or gold leaf garnish in French pâtisserie versions.
More dessert recipes you'll love:
- Greek baklava with walnuts and honey
- Easy chocolate mousse cake
- Homemade Greek Rice Pudding (Rizogalo) feat.
Nutrition
💭 FAQs
Mont Blanc tastes rich, creamy, and subtly nutty, with the chestnut purée giving it a deep, earthy sweetness balanced by the lightness of whipped cream. The chestnut flavor is mellow and slightly caramel-like, not overpowering, while the meringue or biscuit base adds a delicate crispness that keeps the dessert from feeling heavy. Overall, it's a beautiful contrast of textures: airy cream, silky chestnut strands, and a soft or crunchy base.
The Japanese Mont Blanc is a modern twist on the classic French dessert, reimagined with Japanese precision and lighter textures. It usually features a delicate sponge cake base instead of meringue, topped with a dome of whipped cream or custard and fine strands of sweet chestnut cream. Japanese pastry chefs often create seasonal or regional versions-like matcha (green tea), strawberry, or purple sweet potato (mont blanc violet)-that highlight local flavors and aesthetics. Compared to the richer French original, the Japanese Mont Blanc is less sweet, airier, and more balanced, reflecting Japan's love for subtle, refined desserts.
If you tried this Chestnut Dessert Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Patricia Jones says
nice liked the recipe. love to eat . soon going to make it.
Makos says
Thank you!
mvmaithai says
Hello!
Thank you for the Mont Blanc. We had it at Angelina's in Paris. Now that I was gifted with 40 lbs of chestnuts, I have to think of ways to use it. I've made marron glaces with it, and recently chestnut with chocolate paste for a pastry filling.
I actually have been to Crete, on a cruise years ago! Don't remember the food. But I love Mediterranean food as I have a Turkish friend who taught me to make Baklava and Borek (Greek Spanikopita)
Makos says
Hi! OMG, that's a lot of chestnuts!!! So many good things to do with them, and that chestnut chocolate paste sounds divine!
Thanks for stopping by!
Shaar says
Hi Makos, thank you for this recipe, I can’t wait to make it. While checking the ingredients I can’t find sweetened chestnut purée, only vacuum packed unsweetened or vacuum packed cooked whole chestnuts
Would somehow sweetening the purée make it equal to the recipe requirement please?
Makos says
Hi Shaar, I would suggest cooking over low heat 300 grams unsweetened puree with 100 grams sugar and half a cup of water until the mixture is glossy and thick (you should stir it very often to prevent it from burning and you may have to add some water if it is too thick).
You can also do that with whole chestnuts and then puree the mixture in a chopper or food processor.
Good luck!
Daria says
What chestnut spread did you use? I cannot find anything good. We recently came back from Japan where we had Mont Blanc and felt in love with it.
Makos says
Hi Daria, it’s Clement Faugier chestnut spread, I believe you can find it online if it’s not available in the stores in your area 🙂