• 100 ml whipping cream or crême frâiche
  • 4 tblsp sweetened chestnut puree
  • 4 meringues or meringue shells
  • crème de marron (the key ingredient, comes in different sizes from small to huge tins, even in tubes like toothpaste)


  • Mont Blanc:
  • Whip the cream. Then either fold the chestnut puree into it, creating a swirled effect and place a large dollop on the meringue or keep them separate, and put a tablespoon of chestnut puree on the meringue and some whipped cream on top.
  • If you add the ultimate indulgence of a lovely rich chocolate sauce, it’s a great dessert to share with a loved one.
  • For the Sauce:
  • Add slightly salted butter to good quality chocolate and cream in a pan. Then melt the three ingredients together over a bain marie and once the butter and chocolate are practically melted, stir it together slowly until the ingredients are blended.
  • To Serve:
  • Simply pour the chocolate sauce over the top of your Mont Blanc.