Chocolate Mont Blanc

Name: Chocolate Mont Blanc
Cuisine: American
Ingredients: 2 bars Milk chocolate; 500 grams Marron cream (canned and sweetened); 50 grams Unsalted butter; 2 tbsp Heavy cream; 1 cocoa sponge cake; 1 bar White chocolate

cookpad.japan @cookpad_jp

I thought about making a mont blanc with chocolate, but thought adding the chocolate separately might look better and more elaborate than simply mixing chocolate directly into the cream, so I came up with this method.

Tempering - once melted, its difficult to cool chocolate back into a glossy state, so you must temper. To temper, chop chocolate and melt in a double boiler. Mix the chocolate to a temperature of over 34°C, and once melted, suspend the bowl over cold water until the temperature drops to below 27°C. Once again, put over warm water and mix until the temperature reaches approx. 32°C.
When brushing the chocolate onto the baking paper in Step 4, brush it thickly over the connecting parts of the paper for a better finish. For 6 x 6 cm mont blancs. Recipe by Yukirinrin

cookpad.japan @cookpad_jp

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Ingredients

2bars Milk chocolate
500 gramsMarron cream (canned and sweetened)
50 gramsUnsalted butter
2 tbspHeavy cream
1cocoa sponge cake
1bar White chocolate

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Steps

1

Bake the sponge cake as directed in. Once it has completely cooled, use a cup to cut out circles. The leftover edges can be used for trifles, etc. Or you could shape the sponge cake mixture into cupcake moulds before cooking.
2

For the mont blanc cream, first cream the butter warmed to room temperature and mix in the chestnut cream a little at a time. Then, add the heavy cream and mix again. Once everything is mixed, pour into a piping bag fitted with a mont blanc tip and chill.
3

Now for the chocolate decorations. We're going to temper chocolate (refer to Hints). Cut baking paper so it is 1-1.5 cm taller than your sponge cake and is exactly the right length to completely wrap around once. Lay these out on a baking tray.
4

Brush the tempered chocolate onto the cut baking paper. For the remaining chocolate, put it in a piping bag fitted with a round tip.
5

Once cooled, wrap the chocolate around the sponges. Once completely chilled and set, carefully remove the baking paper.
6

Pipe the leftover chocolate on a baking sheet into suitably large heart shapes. Do the same with tempered white chocolate and leave to cool.
7

Pipe the mont blanc cream onto the sponge cake and top with the hearts to finish.