Traveling the world through cuisine

Mont Blanc

A roasted chestnut purée fused with chocolate and chilled into a nice dessert.

Mont Blanc


  • 2 cups of chestnuts
  • Dash of salt
  • 2 cups of water plus water to heat up the chestnuts
  • 1 cup of sugar
  • 1 tsp of vanilla
  • 2 tbsp of cocoa powder
  • 1/4 cup of skim milk


  1. Preheat open to 425°
  2. Using knife that has teeth, cut an X into the round side of each chestnut shell.
  3. Place chestnuts into a stock pot or saucepan and fill with water until they are just covering the nuts.
  4. Add in a dash of salt.
  5. Heat the pot on the stove on high until the water comes to a boil.
  6. Remove the nuts from the water and place in a single layer on a baking pan.
  7. Put chestnuts in the oven and roast for 15-20 minutes.
  8. Remove roasted chestnuts from oven and allow them to cool.
  9. Peel all chestnuts and set the nut meat aside while discarding the shells. Don’t worry about keeping them whole.
  10. In a medium-size saucepan, mix the chestnut meat with 2 cups of water and 1 cup of sugar.
  11. Place the mixture on the stove and bring to a boil on high heat.
  12. When the mixture is boiling, reduce heat to medium-low and simmer for 20-30 minutes until the liquid becomes a syrup.
  13. Remove the mixture from the heat and stir in the vanilla.
  14. Using a spoon with straining holes, scoop all the chestnut meat out of the mixture and place into food processor. Do not discard the syrup.
  15. Add in the 2 tbsp of cocoa powder.
  16. Blend chestnut meat and slowly add in the syrup until you get a more creamy, pudding-like texture. Add in the skim milk slowly to make it more creamy.
  17. Place the puree into a container and chill for a few hours before serving.

Quick Notes

The overall goal is a texture similar to a mousse. How much syrup and milk you add simply is to bring the final result to the desired texture.

Chilling the finished puree afterwards makes for a better flavor. The ingredients sink into one another and thus creates a beautiful nutty dessert.


According to Wikipedia, there are variations of this dessert in many flavors. Chocolate is one variation, others will add fruit jams and other possible sweet flavors to make it complete. I’ve also heard some will stir in some rum. Feel free to experiment.

Healthy It Up

For Zuzana’s diet, I managed to use one teaspoon of pure stevia extract in place of the sugar. It worked out well.

Tags: chestnut, dessert, French, Hungarian, Mont Blanc, puree, Slovak

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