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Mont blanc in a glass profile image.

Simple Mont Blanc (chestnut dessert)

Simple recipe for Mont blanc, the most delicious chestnut dessert. In this variation, a velvety white chocolate custard and some savoiyardi biscuits are paired with an easy chestnut cream.
Course Dessert
Cuisine French, Italian, Swiss
Keyword chestnut, cream, Mont Blanc
Prep Time 55 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 434 kcal
Author Makos


For the white chocolate cream:

  • 6 tablespoons (40 grams) corn starch
  • 2 tablespoons (20 grams) white sugar
  • 2 large eggs
  • pinch of salt
  • 2 cups (500 grams) milk
  • 1 1/2 teaspoon vanilla extract
  • 3.5 oz (100 grams) white chocolate, chopped

For the chestnut cream:

  • 1 cup packed (7 oz / 200 grams) boiled chestnuts
  • 2/3 cups (7 oz /200 grams) sweet chestnut spread
  • 3-4 tablespoons water

For the biscuits:

  • 18 savoiardi biscuits
  • 1/2 cup milk

For the rest

  • Icing sugar and white chocolate curles for decoration
  • 6 or 8 serving glasses/bowls


  1. Make the white chocolate custard: 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. If you notice you have any lumps, you can pass the cream through a sieve, or blend it to make it smooth. Transfer to a bowl, cover with a wrap in a way that the wrap touches the surface and refrigerate.

  2. Make the chestnut cream: 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.

  3. Built the Mont Blanc: Pour the milk in a shallow bowl and briefly dip half of the savoiardi biscuits. Divide the savoiardi 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 pyramid shape.


    Transfer the chestnut cream to a piping bag with a star tip or a thin round tip at the end and pipe the chestnut cream over the custard.

  4. Store in the fridge for a few hours to chill. Sprinkle with icing sugar and (optionally) decorate with white chocolate curls before serving.

Recipe Video

Recipe Notes

  • The dessert must have a peak to resemble a mountain. You can put a small piece of biscuit on top for the peak to be more stable.
  • If you don't want to add the white chocolate to the custard, triple the amount of sugar and add 3 tablespoons butter at the end of cooking.
  • For an even easier dessert you can use whipped cream instead of the custard cream. But in my opinion, the result is just not the same.
  • You can use unsweetened chestnut puree instead of cooked chestnuts but you may need to decrease the water in the recipe.
  • Calories:
    For 6 servings (about 7oz / 200grams) there are 434 calories per serving.
    For 8 servings (about 5.3oz / 150grams) there are 326 calories per serving.

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