Monte Bianco with Chestnuts
Ingredients for 6 people
 
  • 1/2 kg Castagne di Montella
  • 130 g icing sugar
  • 60 g crumbled chocolate
  • 2 tbsp rum
  • 300 g whipped cream (no sugar added)
 
Boil the chestnuts (Castagne di Montella) in their skins.

Peel them and run them through a vegetable mill. In the meantime, melt the chocolate in a double boiler, let it cool and mix it with the chestnut purée, rum and icing sugar.

Pour the chestnut purée on the platter to form a dome-shaped mound.

Cover with whipped cream.

Before serving, place in the fridge for at least 1 hour.

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