The precise origins of the Monte Bianco dessert, named for the highest peak in the Alps, are uncertain, though it's likely from somewhere in Piedmont or France, where it’s known as Mont Blanc, or Italy's Valle d'Aosta, where it goes by Montblanc. The Savoy Dukedom unified these two regions located among the valleys of the Monte Bianco mountain range, positioned on the borders of Italy and France, and many credit their royal pastry chefs for creating the dessert.
The nourishing (and gluten-free!) chestnut dessert is usually reserved for special occasions and wintertime festivities. The chestnut mousse with cocoa powder and rum is shaped into a peak then topped with a sweet “snowcap” of fluffy whipped cream.
The recipe is simple and fun for the whole family. Growing up, it took us two days to finish the dessert. We'd start on Christmas Eve by cooking and peeling the chestnuts, then assemble it the following day.
To make it, you’ll need a potato masher with square holes or a cookie press gun with the attachment that has the smallest holes.
Monte Bianco by Ailén Gamberoni
Serves 6
Ingredients:
30 oz. chestnuts
¼ cup sugar
1½ cups milk
3 Tbsp. cocoa powder
1 vanilla bean or a few drops of vanilla extract
1 small glass of rum
2-3 bay leaves or 1 Tbsp. fennel seeds
2 cups unsweetened whipped cream (better if fresh)
a pinch of salt
Method:
Slit the skin of the chestnuts on the hollow surface along the sides using a sharp paring knife. If the chestnut is flat, you can cut it open on any side, just take care to not nick the pulp inside.
Wash the chestnuts well and transfer them to a large pot with a little less than a gallon of water. Add a pinch of salt and the bay leaves or the fennel seeds wrapped in a spice bag.
Let the chestnuts simmer for at least 30 minutes — the cooking time depends on the size of the chestnuts. You’ll know they’re cooked when the surface is tender.
Rinse and peel the chestnuts one at a time. When they're still hot, wear gloves otherwise you’ll burn your skin — they will be too difficult to peel once they've cooled.
Heat up the vanilla between your hands and lay it on the cutting board. Slice it lengthwise, spreading the edges apart and scraping out the pulp using a paring knife.
Transfer the peeled chestnuts to a saucepan. Cover with milk, the vanilla bean pulp (or a few drops of vanilla extract), sugar, and a pinch of salt.
Bring the chestnut-milk mixture to a boil and cook for 30 minutes. (The chestnuts should be soft but still a little firm.)
Rinse the chestnuts well and let them cool completely, then crush in a bowl with a potato masher.
Add the dark cocoa powder and the rum (if desired) to the mashed chestnuts. Mix with a wooden spoon until solid. Let rest in the fridge for at least two hours or overnight. (The longer, the better.)
Once out of the refrigerator, pipe the chestnut mousse directly into ramekins to form small “mountains.”
Top with unsweetened freshly whipped cream and dark cocoa powder to taste. You can also garnish with small meringues, violet-flavored pearlized sugar, or marron glacé bits.