If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It was on a trip through Europe a few years ago that I first encountered this yummy chestnut dessert, that's supposed to gets it's name from the highest peak in the Alps, Mont Blanc. This is one great dessert combining a chestnut cream purée with a meringue component and is one dessert that I try to make at least once before the Holidays and chestnut season are over. I got the basic recipe from our friend that first served it, but I've tweaked it since then by varying the flavors here and there. For the meringue, I added espresso and to the chestnut purée I added Créme de Cacao. Important to note, the meringue can be made ahead of time, freeing up the oven for other good stuff. —TiggyBee
- For the espresso meringue:
- 1 cup egg whites at room temp.
- 1 cup super fine sugar
- 1 1/2 teaspoons instant espresso
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- For the chestnut purée:
- 1 pound jar of chestnuts (unless you're inclined to roast & peel yourself)
- a few tablespoons of Créme de Cacao, or alternative to taste
- 1 ounce melted semi-sweet chocolate
- 1/2 cup heavy whipping cream
- sugar to taste (optional)
- For the topping:
- whipped cream
- roasted and chopped pistachio nuts
- shavings of your best semi-sweet chocolate
- fleur de sel (optional)
- Preheat oven to 200 degrees. Line a large cookie sheet with parchment paper and set aside.
- In a mixing bowl, combine egg whites, salt and vanilla extract. Mix in the sugar two tablespoons at a time and the espresso and beat until meringue is in stiff peaks and has a glossy sheen.
- Spoon (a pastry bag can also be used) the meringue in dollops onto the cookie sheet. A pretty shape isn't necessary, because it gets crumbled into the serving glass later.
- Bake for approximately 1 hour, turning the baking sheet 1/2 way through. Remove from oven and let cool. The meringue will harden further as it cools.
- Whip up 1/2 cup of cream into a stiff peak and set aside.
- Place the chestnuts in a food processor and pulse them until they're a mealy consistency. Add the melted chocolate and liquor and optional sugar and pulse a few more times, until you have a smooth purée.
- Fold the 1/2 cup of whipped cream into the chestnut puree and combine well.
- In a serving glass (I used a stemless martini) crumble some of the cooled meringue into the bottom of the glass. On top of the meringue, spoon (or if using a pastry bag squeeze) out the purée in a reverse graduating fashion (large to small), add some more crumbled meringue and finish the top off with whipped cream, pistachios, shaved chocolate. Sprinkle with a bit of sea salt on top.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
Paint Your Kitchen in One Day
Give the room the refresh it's ready for
Paint your kitchen in one day.
How to cook with herb stems.
We've got the summer blues.
Hatch chiles are worth the fuss.
A better basket.