Mont-Blanc Recipe - Cooking Index
Specialty markets and well-stocked supermarkets carry chestnut puree along with whole canned chestnuts.
Courses: Dessert6 | Peeled chestnuts - dried thoroughly | |
2 oz | 56g | Semisweet chocolate - (2 squares) - melted |
2 cups | 474ml | Chestnut puree |
1 cup | 198g / 7oz | Powdered sugar - plus |
2 tablespoons | 30ml | Powdered sugar - divided |
5 teaspoons | 25ml | Vanilla extract - divided |
1/4 cup | 59ml | Dark rum |
1 cup | 237ml | Whipping cream |
Grated chocolate - for garnish |
Dip the chestnuts in the melted chocolate until they are evenly coated. Lift the chestnuts out of the chocolate with a fork, letting the excess chocolate drip off. Place them on a wire rack over a piece of wax paper to cool and harden.
Stir together the chestnut puree, 1 cup of the powdered sugar, 4 teaspoons of the vanilla and the rum until smooth. Cover and chill until ready to serve.
Just before serving, whip the cream in a chilled bowl until soft peaks form. Beat in the remaining 2 tablespoons of powdered sugar and the remaining 1 teaspoon of vanilla until blended.
Put the chestnut mixture through a potato ricer and divide among serving dishes. Divide the whipped cream over the top. Sprinkle each serving with grated chocolate and top each with a chocolate chestnut.
This recipe yields 6 servings.
Each serving: 278 calories; 21 mg sodium; 27 mg cholesterol; 11 grams fat; 6 grams saturated fat; 41 grams carbohydrates; 2 grams protein; 0.56 gram fiber.
Source:
The Los Angeles Times, 12-26-2001
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