Mont Blanc Dessert with White Chocolate & Chestnuts
This no-bake Mont Blanc dessert is layered with creamy white chocolate custard, sweet chestnut cream, and soaked biscuits—topped with powdered sugar and curls of white chocolate. It's the perfect balance of cozy flavor and creamy texture, and it looks stunning in a glass!
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.