Chocolate Mont Blanc
|Canned chestnut puree/Chestnut spread||1 Pound (1 Can)|
|Heavy cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Semisweet chocolate square||1 Ounce, grated or shaved with vegetable peeler (1 Square)|
Force chestnut puree through a ricer or vegetable mill so it falls loosely in spaghettilike strings in a mound on a dessert platter.
Make a slight well in center; chill.
Whip cream with sugar and vanilla; pile in center of puree, forming it into a pyramid to resemble a snow-capped mountain.
Sprinkle with chocolate.
Makes 6 servings.