Mont Blanc dessert is a heavenly blend of creamy white chocolate and sweet chestnut layers, finished with a soft biscuit base and a snowy topping of sugar and chocolate curls. This no-bake version is super easy, totally delicious, and perfect for making ahead. Each bite is soft, rich, and melts in your mouth. Whether you’re preparing it for the holidays or just craving something cozy and elegant, this dessert checks every box.
Table of Contents
Why You’ll Love Mont Blanc Dessert
- No baking required – super simple
- Light and creamy texture with a rich flavor
- Great for making ahead of time
- Uses easy-to-find ingredients
- Perfect for holidays, dinner parties, or cozy nights in
Ingredients of Mont Blanc Dessert
Main Ingredients
- Cornstarch
- White sugar
- Eggs
- Salt
- Milk
- Vanilla extract
- White chocolate
- Boiled chestnuts
- Sweet chestnut spread
- Water
- Savoiardi biscuits
Optional Garnishes
- Icing sugar
- White chocolate curls
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Food processor or blender
Utensils
- Measuring cups and spoons
- Rubber spatula
- Serving glasses or dessert bowls
- Spoon
Variations
- Swap the white chocolate for dark chocolate if you prefer a richer flavor.
- Add a layer of whipped cream for an even fluffier finish.
- Replace savoiardi biscuits with graham crackers or crushed shortbread cookies.
- Mix in a tablespoon of rum or brandy to the chestnut cream for an adult version.
- Add a few berries between layers for a fruity twist.
How to Make Mont Blanc Dessert
Step 1
First, make the white chocolate cream. In a saucepan, whisk together cornstarch, sugar, eggs, and a pinch of salt until smooth. Gradually pour in the milk while stirring. Place over medium heat and cook, stirring constantly, until it thickens into a pudding-like texture. Remove from the heat, add the vanilla extract, and stir in the chopped white chocolate until melted and smooth. Let it cool completely.
Step 2
Next, prepare the chestnut cream. Blend the boiled chestnuts, chestnut spread, and a few tablespoons of water in a food processor until you get a thick, smooth paste. You can adjust the texture with more water if needed.
Step 3
Then, soak each savoiardi biscuit quickly in milk and place them at the bottom of your serving glasses or bowls. This forms the soft, cake-like base.
Step 4
Now it’s time to assemble. Add a layer of white chocolate cream over the biscuits, then spread a layer of chestnut cream on top. Repeat if you have room. Finish with a dusting of icing sugar and a sprinkle of white chocolate curls. Chill in the fridge for at least one hour before serving.
Tips and Tricks
- Don’t over-soak the biscuits – a quick dip is enough.
- Let the white chocolate cream cool completely before layering.
- If your chestnut cream is too thick, add a little more water.
- Use a piping bag for neater layers.
How to Serve Mont Blanc Dessert
Serve chilled straight from the fridge. These desserts look beautiful in clear glasses, so you can see the creamy layers. They pair wonderfully with hot coffee, black tea, or a small glass of dessert wine.
Make Ahead and Storage
These Mont Blanc desserts can be made 1–2 days in advance and stored covered in the fridge. They keep well for up to 3 days. Avoid freezing, as the texture may change.
FAQs
What is Mont Blanc dessert made of?
Mont Blanc is made with a rich chestnut cream, often combined with sweetened chestnut puree or spread. It’s layered with whipped cream or custard (like white chocolate cream in this version) and typically served over a biscuit or meringue base. It’s finished with a dusting of sugar or chocolate shavings to resemble a snow-capped mountain.
What is Mont Blanc Japanese dessert?
The Japanese Mont Blanc is a lighter, more delicate version of the original French dessert. It’s usually made with a fluffy sponge cake base, whipped cream, and a fine chestnut cream piped in thin strands to mimic a mountain shape. It’s often served in individual portions and loved for its soft texture and elegant look.
What does Mont Blanc taste like?
Mont Blanc has a sweet, nutty flavor from the chestnuts, balanced with creamy, smooth textures from the white chocolate or whipped cream. It’s mildly sweet—not too sugary—and feels very light and silky in the mouth. The chestnut adds a cozy, autumn-like depth to the dessert.
Why is Mont Blanc cake called Mont Blanc?
The dessert is named after Mont Blanc, the tallest mountain in the Alps. Its snowy appearance, especially with the powdered sugar and piped chestnut cream, is meant to look like a snow-covered mountain peak. It’s a beautiful treat that pays tribute to its French-Italian Alpine roots.
Can I use canned chestnuts?
Yes, just make sure they’re plain and unsweetened before blending.
What if I don’t have savoiardi biscuits?
You can use any soft ladyfingers, sponge cake slices, or even graham crackers.
Is this gluten-free?
Only if you use gluten-free biscuits. The creams are naturally gluten-free.
Can I make this dairy-free?
Yes, swap the milk for almond or oat milk and use dairy-free white chocolate.
Conclusion
To wrap up, this Mont Blanc dessert is a foolproof recipe that looks elegant, tastes amazing, and comes together with no oven needed. With creamy layers, a touch of crunch, and cozy chestnut flavor, it’s a show-stopper you’ll want to make again and again.
If you loved this creamy Mont Blanc dessert, you’ll definitely want to try more no-bake cheesecake treats from our collection. Check out our indulgent twist on a frozen classic with the Strawberry Cheesecake Klondike Bar—it’s sweet, smooth, and dipped in chocolate. For a simpler version, this Klondike Strawberry Cheesecake Recipe delivers all the flavor with just a few easy steps. And if you’re craving something fruity and fresh, don’t miss our Lemon Blueberry Cheesecake—a perfect balance of tangy and sweet in every bite.
Mont Blanc dessert has a fascinating history and rich cultural background. Its name comes from Mont Blanc, the highest mountain in the Alps, which inspired the dessert’s signature snow-capped appearance. The dish itself originated in France but became equally beloved in Japan, where the Japanese Mont Blanc takes on a lighter, more delicate form using sponge cake and whipped cream. One of the key ingredients, the chestnut, has long been a staple in European cooking and is traditionally harvested and used in sweet dishes like the marron glacé, another French favorite that shares similar seasonal charm.
Mont Blanc Dessert with White Chocolate & Chestnuts
Ingredients
For the white chocolate cream
- 6 tablespoons cornstarch
- 2 tablespoons white sugar
- 2 large eggs
- 1 pinch salt
- 2 cups milk
- 1 ½ teaspoons vanilla extract
- 3.5 oz white chocolate, chopped
For the chestnut cream
- 1 cup boiled chestnuts, packed
- ⅔ cup sweet chestnut spread
- 3–4 tablespoons water
For the biscuits
- 18 savoiardi biscuits
- ½ cup milk
Optional Garnishes
- 2 tablespoons icing sugar
- 2 tablespoons white chocolate curls
Instructions
- In a saucepan, whisk together cornstarch, sugar, eggs, salt, and milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract and chopped white chocolate until smooth. Let cool completely.
- Blend boiled chestnuts, chestnut spread, and water in a food processor until smooth. Add more water if needed to reach a spreadable consistency.
- Quickly dip each savoiardi biscuit into milk and place them at the bottom of serving glasses to create the base layer.
- Layer white chocolate cream over the biscuits, then spread chestnut cream on top. Repeat if desired. Chill for 1 hour. Garnish with icing sugar and white chocolate curls before serving.