Chestnut Mont Blanc

8-12 servings depending on size

400g (14 oz) cooked, peeled chestnuts
200ml (3/4 cup) whole milk
100g (1/2 cup) granulated sugar
1 teaspoon vanilla extract
250ml (1 cup) heavy cream
2 tablespoons powdered sugar (optional, for whipped cream topping)
Additional whole chestnuts for garnish (optional)

Prepare the Chestnut Puree:
In a saucepan, combine the cooked, peeled chestnuts, milk, granulated sugar, and vanilla

Cook over medium heat, stirring occasionally, until the chestnuts are very soft and the mixture
thickens slightly, about 10-15 minutes.

Remove from heat and let it cool slightly.

Blend or Mash:

Transfer the chestnut mixture to a blender or food processor and blend until smooth. If you don’t
have a blender, you can use a potato masher or fork to mash the chestnuts until smooth.

Whip the Cream:

In a separate bowl, whip the heavy cream until stiff peaks form. If desired, you can sweeten the
whipped cream by adding powdered sugar to taste.

Assemble the Mont Blanc:

Transfer the chestnut puree to a piping bag fitted with a large round tip, or simply use a spoon.
Pipe or spoon the chestnut puree onto serving plates in a mound shape, resembling a mountain
(hence the name “Mont Blanc”).

Alternatively, you can also pipe the chestnut puree into serving glasses for a layered dessert.
Top the chestnut puree with a generous dollop of whipped cream.


If desired, garnish the Mont Blanc with additional whole chestnuts or a sprinkle of cocoa powder
for decoration.


Serve the Chestnut Mont Blanc immediately, or chill in the refrigerator for a few hours before
serving for a colder dessert.

Enjoy your delicious Chestnut Mont Blanc! It’s a perfect dessert for autumn or winter,
showcasing the wonderful flavor of chestnuts in a creamy and elegant treat.