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Chestnut Purée Mont Blanc

Chestnut Purée Mont Blanc

“Sweet and creamy icing sugar snow-capped mountains make this dessert one of my favourite ever. The chocolate sauce is my addition, to both enrichen and balance the dessert. I also break from tradition to add ice cream for a frozen touch that turns this pudding into a winter fairy tale.

Ideally you need a piping bag with a star nozzle, but if you don’t have one, don’t worry, you can just spoon everything on in slightly more “rustic” layers.”

By Merchant Gourmet cook, Alex MacKay

  • Serves 6

  • 30 Minutes

  • 2 pans

  • Proficient

Suitable for vegetarians

Chestnut Purée


For the Chocolate Sauce

  • 150ml water
  • 50g brown sugar (any sugar will do if you don’t have brown)
  • 40g cocoa powder
  • 50g, 70% dark chocolate, broken into small chunks

For the chestnut cream

For finishing off

  • 300ml whipping cream, whipped
  • 4 balls of vanilla ice cream
  • 8 mini meringues (all supermarkets do a version of these, or you could make your own)


Prep ahead The chocolate sauce keeps for at least a week in the fridge, and the layers of chocolate, cream and chestnut puree can be prepared, in the glasses, up to 6 hours ahead.
1.Whisk the water, brown sugar and cocoa powder together in a small saucepan. Bring to the boil over a medium heat, then simmer for 1 minute, whisking constantly. Take the pan off the heat. Stir in the chocolate until it melts. Let the sauce cool for 5 minutes, spoon it into the bottom of 6 glasses then put them in the fridge

2.In a food processor, blend the chestnut puree together for 2 minutes with the icing sugar and the seeds from the vanilla pod, this makes the puree very light

3.Once the chocolate sauce has cooled in the glasses, pipe the whipped cream on top, followed by the chestnut cream. You can prepare them in advance up to this point. Then when you are ready to serve, top each with a ball of ice cream, 2 meringues, and a good snowy dusting of icing sugar

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