This recipe, traditional French and Piemontese, is well suited to the cold period as the chestnuts are a typical winter fruit.
Boil the chestnuts in lightly salted water in a pressure cooker for about 25 minutes from the pot whistle.
After this time, if the chestnuts are still hard, continue cooking without the lid. (If you do not have a pressure cooker double the cooking times).
Drain the chestnuts, try to remove the remaining parts of skin, and while they’re warm put them in the masher.
Collect the mixture into a rather large pot, add the milk, sugar, cocoa and rum, mixing all the ingredients.
Put the pot on very low flame, continue mixing until the result is a thick mixture.
At this point, put it in the refrigerator till it’s time to serve it.
Regarding the final presentation, this dessert is suitable to be presented both in portions that in a single tray.
In any case, the procedure is the following: forming a mound with the compound of chestnuts, cover it with whipped cream and decorate with pieces of marron glacés.
It’s better to add the whipped cream right before you serve it.
If you have leftovers, you can keep the mixture in the refrigerator covered with foil and add the cream only when it’s time to eat it.
After joining the chestnuts with the other ingredients, taste the mixture.
It is possible to add sugar, rum or cocoa according to your taste and the “character” you want to give to the Mont Blanc.