Mont Blanc
Mont Blanc is a classic dessert inspired by the majestic Alps. It is crafted to resemble a charming snow-capped dome. This treat is traditionally made with three key ingredients: Meringues, Crème Chantilly, and Chestnut Purée. I’ve given mine a little twist by adding chocolate to the purée, making it a truly decadent dessert. It is rich in flavor but not overwhelmingly sweet—perfect for enjoying every last bite and maybe even going back for seconds!
To make my chestnut purée, I start with whole steamed chestnuts, cooking them again with just a touch of sugar and water until they’re wonderfully soft. And then, of course, comes the chocolate—because honestly, everything is better with a little chocolate, right? ;)
While the recipe might look a bit daunting at first, the great news is you can whip up the meringues up to 5 days in advance and simply store them in an airtight container. Or, for a hassle-free option, why not pick up some delicious meringues from your local bakery?
As for the Chantilly, I suggest preparing it before your guests arrive. Just cover it with plastic wrap and pop it in the fridge until it’s time for dessert. Trust me, you don’t want to be working with a stand mixer while your guests are waiting for your delicious creation to be served! I’ve definitely been in that situation more times than I’d like to admit!
Bon appétit!
Mont Blanc
Recipe credits: Rafaella Sargi
MERINGUES
You can buy good quality meringues from a local bakery. If you are up for the challenge and have some free time for “meringues from scratch” here are the proportions I use.
I work with fresh eggs and not pre-packaged liquid egg-whites.
My principal ratio is 1/4 cup of granulated sugar for every egg white. (I use extra large organic eggs).
Egg whites from 6 eggs (approx 200g) at room temperature
1 1/2 cup granulated sugar (320g)
1 teaspoon cream of tartar
In the bowl of a stand mixer, whisk the egg whites and cream of tartar until foamy and almost double in volume. Slowly add the sugar, a little at a time, until all the sugar has been incorporated and the egg whites are whipped to a stiff stage: the mixture should look glossy and shiny.
Pipe or shape as desired on baking sheets lined with parchment paper. Bake in a preheated oven 225F (105C). Depending on the size and shape of your meringues, baking time might take around 2 hours. When the meringues are cooked through and hold their shape upon handling, turn the oven off. Put a wooden spoon to keep the oven door slightly open and allow the meringues to cool down in the oven,… slowly!
CHANTILLY
Chantilly Ingredients
2 cups heavy cream
1 teaspoon vanilla extract
4 tablespoon powdered sugar, sifted
Chantilly Directions
Scale and prep all the ingredients.
You will need one stand mixer fitted with the whisk attachment.
In the bowl of a stand mixer, over medium speed, whisk the heavy cream and the vanilla. When the consistency of the cream starts to thicken, add the powdered sugar, one tablespoon at a time, until you achieve a silky and smooth Chantilly. Remove the bowl from its stand, cover with plastic wrap and reserve in the fridge until ready to use.
CHESTNUT PUREE
Chestnut Purée Ingredients
2 cups (around 350g / 12oz) steamed whole chestnuts*
1 cup water
1/4 cup granulated sugar
4 oz bittersweet chocolate
1 cup heavy cream
Chestnut Purée Directions
Scale and prep all the ingredients.
You will need a small pot with a lid, a food processor with a blade attachment, and a piping bag with a small, simple tip.
In a small pot, over medium heat, mix the chestnuts with water and sugar, then bring to a boil. Cover and lower the heat to medium-low and let it simmer for 30 minutes at least. They should become super soft and break into small pieces. Add a little bit of water if the pot dries out before reaching the right consistency. You are not making a soup,… but keep a little amount of water to help with the cooking.)
Melt the chocolate and set aside.
Transfer the pot contents (chestnuts + liquids) to the bowl of a food processor. Add the cream and melted chocolate and mix until the chestnut purée becomes homogeneous with a soft paste consistency. If you need to soften it a bit more, you can incorporate 1 or 2 additional tablespoons of heavy cream…
Let the purée cool down, and then fill a piping bag with this chestnut-chocolate mixture.
Building the MONT BLANC
In individual bowls (or serving dish of your choice), start with a layer of meringues and top that with two generous dollops of creme Chantilly. Follow with another layer of meringues, chestnut purée, and a dollop of Chantilly. Finish with a large and copious swirl of chestnut puree and a tiny meringue!
*I use steamed “Marrons Entiers” that I buy in jars; Clement Faugier. You can find them at Williams-Sonoma. This is not an ad, I just love that product.)
