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Chocolate and Amaretto Mont Blanc

Patisserie Makes Perfect
These delicious chocolate and amaretto mont blancs are so easy to make, the piping is a bit fiddly, but really worth the effort. You can change the amaretto to brandy, baileys or any other alcohol you like.
Prep Time 1 hr
Cook Time 12 mins
Total Time 1 hr 12 mins
Course Patisserie
Servings 12


  • ***Chocolate Sable Breton***
  • 90 g Plain Flour
  • Pinch of fleur de sel
  • 1/2 Tsp Baking Powder
  • 20 g Cocoa Powder
  • 60 g Caster Sugar
  • 2 Egg Yolks
  • 75 g Unsalted Butter Softened
  • ***Chestnut Paste***
  • 120 g Unsalted Butter Softened
  • 300 g Chestnut Puree at room temperature
  • 6 Tbsp Icing Sugar sifted
  • ***Amaretto Cream***
  • 250 ml Whipping Cream
  • 2 Tsp Amaretto
  • ***To decorate***
  • Icing Sugar
  • Gold Leaf


  • To make the chocolate sable breton, put the plain flour, fleur de sel, baking powder and cocoa powder in a bowl and mix together. Put this to one side.
  • Put the sugar and egg yolks in the bowl of a stand mixer and beat until light and pale. Add the softened butter and mix, the mixture may look curdled, but this is fine.
  • Then add the flour mixture and mix on a low speed until combined. The dough will not completely come together, tip the dough out onto a sheet of baking parchment and knead it into a ball.
  • Place another sheet of baking parchment on top and roll the pastry out to a thickness of 5mm. Place the dough in the freezer for 20 mins to rest.
  • Preheat the oven to 180C/160C fan/gas 4 and take the pastry from the freezer, peel off the top layer of baking parchment. Place the pastry in one piece on a baking tray and bake in the oven for 12 minutes, don't allow the pastry to colour at all at the edges, you want it to remain chocolate coloured.
  • As soon as the pastry is baked, take a 6cm round pastry cutter and stamp out 12 circles from the pastry. Transfer the circles to a rack and leave to cool.
  • To make the chestnut cream, take the chestnut puree and beat it with the butter in the bowl of a stand mixer. The two ingredients need to be the same temperature so they mix together, then add the icing sugar and bring it all together. You should end up with a smooth buttercream, place it in the fridge a little to firm up if it's too soft.
  • Place the cream in a bowl along with the amaretto and whip until it forms stiff peaks, put the cream in a disposable piping bag and leave in the fridge to stay cool.
  • When the sables are cooled, pipe blobs of amaretto cream on top of the sable, pipe upwards and leave a gap of around half a centimetre for the chestnut cream.
  • Beat the chestnut cream to make sure it's fully combined and place the cream in a piping bag fited with a small straight nozzle. Pipe the chestnut cream around and over the whipped cream, making sure you cover it entirely.
  • Dust the Mont Blancs with icing sugar and decorate the top with gold leaf.