Simple Mont Blanc (chestnut dessert)

5 from 6 votes

Simple Mont Blanc (chestnut dessert)

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.

Prep Time55

Cook Time15

Total Time1 10

Course: Dessert

Cuisine: French, Italian, Swiss

Diet: Vegetarian

Servings: servings

Calories: 465kcal

Author: Makos

Equipment

6 serving glasses or bowls with ⅔ of a cup (180 ml) capacity

Ingredients

For the white chocolate custard:

6 tablespoons cornstarch
2 tablespoons white sugar
2 eggs large
pinch of salt
2 cups milk
1 ½ teaspoon vanilla extract
3.5 oz white chocolate chopped

For the chestnut cream (sweet chestnut purée):

1 cup cooked chestnuts packed
⅔ cups sweet chestnut spread
4 tablespoons water add gradually

For the base:

18 savoiardi biscuits
½ cup milk

For serving:

Icing sugar, white chocolate curls

US Customary - Metric

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.

Video

Notes

The dessert must have a peak to resemble a white 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, double the amount of sugar and add 3 tablespoons butter at the end of cooking.

For an even easier dessert you can use slightly sweetened whipped cream instead of the custard.

You can use unsweetened chestnut puree instead of cooked chestnuts but you may need to decrease the water in the recipe.

Optional, but traditional additions:

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.

Instead of 6 x 180ml glasses you can use 8 glasses with half a cup (125 ml) capacity. The calories will be around 326 per serving.

More dessert recipes you'll love:

For savory recipes using chestnuts, check this honey-balsamic glazed skillet chicken with dried fruits and this Thanksgiving (and Christmas) favorite, my Greek stuffed chicken with rice and chestnuts.

Nutrition