Monte Bianco (Montblanc)

December 28, 2013


  • 500 grams of dried chestnuts
  • pinch of salt
  • 300 ml of milk
  • 60 gr of sugar
  • 5 spoons of rum
  • 4 spoons of cocoa
  • whipped cream and marrons glacés to decorate


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 whistle of the pot. After this time, if the chestnuts are still not soft, continue cooking without a lid. (If you do not have a pressure cooker cooking times double).

Drain the chestnuts, try to remove any skin dark, and yet warm put them in the masher.

Pick up 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, and dry compound that at the end must be thick. At this point, put the mixture in the refrigerator till the time to serve.

As regards the final presentation, this sweet 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 ready to serve. If you advance the compound, you can keep it in the refrigerator covered with foil and add the cream only when you will consume.

A tip

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.