Mont-Blanc

Recipe Instructions Dip the chestnuts in the melted chocolate until they are evenly coated. Lift the chestnuts out of the chocolate with a fork, letting the excess chocolate drip off. Place them on a wire rack over a piece of wax paper to cool and harden. Stir together the chestnut puree, 1 cup of the powdered sugar, 4 teaspoons of the vanilla and the rum until smooth. Cover and chill until ready to serve. Just before serving, whip the cream in a chilled bowl until soft peaks form. Beat in the remaining 2 tablespoons of powdered sugar and the remaining 1 teaspoon of vanilla until blended. Put the chestnut mixture through a potato ricer and divide among serving dishes. Divide the whipped cream over the top. Sprinkle each serving with grated chocolate and top each with a chocolate chestnut. This recipe yields 6 servings. Each serving: 278 calories; 21 mg sodium; 27 mg cholesterol; 11 grams fat; 6 grams saturated fat; 41 grams carbohydrates; 2 grams protein; 0.56 gram fiber.