If you’re hankering for an opulent dessert, look no further. This Chocolate Mont Blanc recipe is an update of a post we did last year; click here for more history on this classic dessert.
Chocolate Mont Blanc is a craggy peak of cocoa-infused chestnut strands studded with boulders of dark chocolate. The snow-capped summit is afloat in drifts of fluffy whipped cream.
A creation this majestic deserves to be displayed and admired before devouring. Mascarpone cheese stiffens the whipped cream to prevent glacial melt.
CHOCOLATE MONT BLANC
Recipe
4 cups roasted, peeled chestnuts (@ 1 1/2 lbs).
1 c. milk
1/2 c. sugar
2 T. cocoa powder
2 T. brandy
2 T. butter
3.5 oz. semi-sweet or bittersweet chocolate
2 pints heavy whipping cream
8 oz. mascarpone cheese
1/2 c. confectioner’s sugar
1/2 t. vanilla extract
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Plus extra sugar and butter for assembling the Mont Blanc
Place the chestnuts in a sauce pan with the milk, sugar, cocoa and brandy. Bring to a simmer, and cook the nuts in the liquid, stirring, until the liquid has thickened and reduced by half.
Using a heavy-duty potato ricer, press the chestnuts and the thick syrup through the ricer into a large bowl. The chestnuts need to be riced three or four times — the first time is the hardest. It gets easier each time. The chestuts are ready when they hold the shape of spaghetti-like strands.
Break the chocolate into small shards. Butter a bundt pan or kugelhopf pan well, coat the butter with a dusting of sugar. Use a bit of foil to cover the pan’s center tube to keep bits from falling through.
Use the ricer to press the chestnuts into the mold. After each pass drop in a few shards of chocolate. Continue to press the chestnuts and add the chocolate until both are used up.
Cover the filled pan with a dish towel and set aside for 1-2 hours. (The Mont Blanc can be kept up to 6 hours, covered tightly with cling wrap or foil, in the refrigerator.)
ASSEMBLY:
When ready to serve make the whipped cream: whip the cream until thick, then add the confectioner’s sugar and vanilla. When the cream is stiff spoon in the mascarpone and whip just to incorporate it.
Turn the chestnut-filled pan upside down onto a serving platter. Tap the pan all around with the handle of a knife to release the chestnut strands from the mold. Lift off the pan.
Use a spatula to fill the center of the chestnut ring with the whipped cream. Then pile on the remaining whipped cream, using the spatula to stroke it up into a majestic peak.
Use a large spoon to serve.
