Chestnut Mont Blanc

When I first tried this traditional french Chestnut Mont Blanc, it was from Laduree, disappointingly it was way too sweet for me and the chestnut cream was dry. I decided to make it myself for a less sweet version with chocolate cake as the base to give some depth.

Cherie Kelly's Chestnut Mont Blanc

Chestnut Mont Blanc

Ingredients:

For the 6 individuals Chocolate soufflé cakes
2 eggs
45g caster sugar
1.5 tablespoons of Milk
30g flour
7g cocoa powder
A knob of butter to grease
For the Crème Chantilly
300g Whipping cream
30g Sugar
For the Crème Marron Chantilly
400g/A can of chestnut puree
150g Crème Chantilly
( from above)
For the Filling/Decoration
280g/A can of whole chestnuts ( around 6 crusted for the filling, 6 whole for decoration)
100g dark chocolate to drizzle
1 tablespoon of cocoa powder
For the Tool
6-cup Muffin Pan

Method:

Make the Chocolate soufflé cake

1.    Grease the muffin pan
2.    Beat eggs and sugar with wire whisk in a metal bowl over the pan of hot water on high speed for about 7 minutes until white and fluffy with an electric whisk.
3.    Add milk and mix, sift in flour and cocoa powder, fold till they are all well incorporated. Beat on low speed for 2 minutes to set the texture.
4.    Spoon the batter in the muffin pan and bake at 180C (350F) for 11-12 minutes till cooked
5.    Remove the individual cakes from the pan and place it on a wire rack to cool. 
Make the Crème Chantilly:
1.    Whip the whipping cream with sugar until stiff peaks form. Half the cream and save for Crème Marron Chantilly.
2.    Put the cream into piping bag and pipe the Crème Chantilly over the top of the individual cakes, place some crusted chestnut on top and drizzle a teaspoon of dark chocolate.
3.    Refrigerate for 1 hour.
Make the Crème Marron Chantilly:
1.  Whip the chestnut puree until fluffy.
2.    Fold in the Crème Chantilly and whip until combine.
3.    Put the cream into piping bag fit with 3mm nozzle, and pipe the cream over the Crème Chantilly.
4.  To decorate, sift some cocoa powder, pipe little Crème Chantilly and place a whole chestnut on top. Refrigerate for 2 hours or overnight and enjoy!

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