Place the peeled chestnuts in a small pan and cover with milk and allow to simmer until all the milk is absorbed.
2
Step 2
Then pass the chestnuts through a mill or ricer into a bowl. Add the melted chocolate and icing sugar, pack into the bowl and leave to chill for at least an hour.
3
Step 3
When ready to serve, take the purée and put it through the ricer again letting it fall into the bowls like a mountain (monte). Put a spoonful of whipped cream on top (bianco) and dust with icing sugar “snow”. Note: some people add a little cognac to make it extra special.