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Mont-Blanc

Specialty markets and well-stocked supermarkets carry chestnut puree along with whole canned chestnuts.

Courses: Dessert
Serves: 6 people

Recipe Ingredients

6   Peeled chestnuts - dried thoroughly
2 oz 56gSemisweet chocolate - (2 squares) - melted
2 cups 474mlChestnut puree
1 cup 198g / 7ozPowdered sugar - plus
2 tablespoons 30mlPowdered sugar - divided
5 teaspoons 25mlVanilla extract - divided
1/4 cup 59mlDark rum
1 cup 237mlWhipping cream
  Grated chocolate - for garnish

Recipe Instructions

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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