Mont Blanc Chocolate Pavlova

A delicious chocolate pavlova with sweetened chestnut purée. This dessert is the combination of a Chocolate Pavlova and Mont Blanc dessert. Here is an easy chocolate pavlova recipe, plus a homemade chestnut purée recipe.

mont blanc chocolate pavlova with whipped cream and shaved chocolate

Chestnut Desserts

As soon as the weather in Switzerland starts to take a dip, the roasted chestnut carts magically appear and I know that my favourite dessert will soon be in all of the pâtisserie shops.

Roasted chestnuts alone are a gorgeous treat, especially since they also perform a double function as lovely hand warmers, but one of my favourite ways of enjoying chestnuts is in a simple Mont Blanc dessert.

mont blanc chocolate pavlova on plate

Mont Blanc Dessert

A Mont Blanc dessert, in its simplest form, is a bed of sweetened chestnut purée topped with whipped cream and crushed meringue. It is sometimes served in small pastry tarts or even with a scoop of vanilla ice-cream on the side.

In countries like Switzerland, Germany and Austria, a Mont Blanc dessert is often called Vermicelles, referring to the noodle-like strands which the chestnuts typically resemble.

chocolate pavlova undecorated on plate

Chocolate Pavlova with Sweetened Chestnut Purée

My favourite version of the Mont Blanc dessert, which I buy from my local bakery, is served with a chocolate meringue.

So being a French-Australian family, it felt only natural to combine my love of this dessert with an Aussie pavlova to create a Mont Blanc Chocolate Pavlova.

Here, I have made a large chocolate pavlova, topped it with a generous mound of sweetened chestnut purée, before covering it with a duvet of softly whipped cream.

Easy Chocolate Pavlova Recipe

My chocolate pavlova recipe is inspired by Nigella Lawson’s Chocolate Raspberry Pavlova, which I make faithfully and regularly whenever I have the opportunity.

As much as I love normal, plain pavlovas, there is something decadent about a chocolate pavlova, and who can resist chocolate anyway?

chocolate pavlova with whipped cream

Chestnut Purée Recipe

If sweetened chestnut purée is not readily available where you live, please find below my chestnut purée recipe which you can make from scratch using frozen, tinned or vacuum-packed chestnuts.

For a short-cut version using shop-bought sweetened chestnut purée, please see my recipe for Chocolate Pavlova with Chestnut Purée.

mont blanc chocolate pavlova with grated chocolate

How to Make Chocolate Pavlova

For comprehensive tips on how to make pavlova perfectly every time, please see my recipe for Pavlova with Cream & Passionfruit.

The recipe is detailed below and is also featured over at Khoollect.


Mont Blanc Chocolate Pavlova

5 from 3 reviews

  • Resting Time: 3 hours
  • Author: Thanh | Eat, Little Bird
  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 mins
  • Yield: Serves 3 to 4
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

A delicious chocolate pavlova with sweetened chestnut purée. This dessert is the combination of a Chocolate Pavlova and Mont Blanc dessert. Here is an easy chocolate pavlova recipe, plus a homemade chestnut purée recipe.


For the Chocolate Pavlova

For the Chestnut Purée

  • 375 g (13 oz) cooked chestnuts (tinned or vacuum-packed)
  • 200 ml (7 fl oz) full-cream milk (whole milk), plus extra
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum or kirsch
  • 100 g (3.5 oz) caster sugar (superfine sugar)

For the Cream Topping

  • 250 ml (1 cup) double cream (heavy whipping cream)
  • dark chocolate (semi-sweet chocolate, about 70% cocoa), for decorating


To Make the Chocolate Pavlova

  1. Preheat the oven to 180°C/350°F (without fan).
  2. Using a standmixer or electric beaters, whisk the egg whites in a large, clean bowl until they have tripled in volume and soft peaks form.
  3. Turn the speed down to low and slowly add the caster sugar, one spoon at a time until the sugar is well incorporated. As you add the sugar, the mixture will start to become thick and glossy, and stiff peaks will form when you lift the beaters.
  4. Remember to scrape down the sides of the bowl.
  5. Rub a bit of the mixture between your fingertips to test if the sugar has been fully dissolved; if you don’t feel any grains of sugar, move onto the next step.
  6. Add the cornflour, white wine vinegar, vanilla extract and cocoa powder. I do this on low speed with the stand mixer for only 2 to 3 rotations (about 1 second).
  7. Fold through the chopped chocolate.
  8. Line a baking tray with baking paper and spoon the pavlova mixture onto the tray into a round shape. I like to dollop the mixture on top of each other into a high pile, and to then shape the pavlova from there – using this method ensures that your pavlova will have some height.
  9. Use a palette knife to shape the sides of the pavlova and to slightly flatten the top. The pavlova will expand and rise once cooked, so shape it to be on the slightly smaller side. 
  10. Place the pavlova in the oven and immediately turn the temperature down to 150°C/300°F (without fan).
  11. Bake for 1 hour and 15 minutes. Do not open the oven door during this time.
  12. After 1 hour and 15 minutes, turn off the oven and leave the oven door closed so the pavlova can cool down completely. You should leave the pavlova in the oven for at least 2-3 hours, but overnight (12-18 hours) is best.

To Make the Chestnut Purée

  1. Place the chestnuts, milk, vanilla extract and rum into a medium saucepan.
  2. Simmer gently until the chestnuts have softened and can be mashed easily with a wooden spoon, and most of the milk has been absorbed.
  3. Take the pan off the heat and mash the chestnuts with a potato masher until you have a smooth purée – you might need to add some more milk if the mixture is too thick.
  4. Return the pan to the heat, stir through the sugar, and cook for a few minutes until the mixture binds together. Set aside to cool.

To Assemble

  1. Just before serving, whip the cream until soft peaks form.
  2. Place a generous layer of the chestnut purée on top of the pavlova. To achieve the characteristic noodle strands, you will need to pipe the mixture using a spaghetti or grass nozzle (some countries sell a nozzle specifically for chestnut purée), or you can achieve a similar effect by pushing the chestnut purée through a potato ricer. If the chestnut purée is too thick or too firm, stir through some milk to soften the mixture. If you don’t have a special nozzle or potato ricer, simply spread the chestnut purée over the pavlova using a palette knife.
  3. Dollop the whipped cream on top of the chestnut purée, and grate over some chocolate to decorate.

Kitchen Notes

For step-by-step photos on how to make a pavlova, please see my recipe for Pavlova with Cream and Passionfruit.

If you don’t have time to make your own chestnut purée, you can find sweetened chestnut purée in supermarkets or specialty stores, such as this one by Clement Faugier. I also frequently make a version of this pavlova using shop-bought sweetened chestnut purée – please see my recipe for Chestnut Cream Pavlova.

The pavlova is best assembled just prior to serving so that the pavlova does not become soggy from the cream and chestnut topping.

I like to make the pavlova first thing in the morning so that it can slowly cool and dry in the oven until I need to serve it later in the evening. You could even make the pavlova 1-2 days in advance and keep it in an air-tight container. The chestnut purée can be made a couple of days in advance and kept in an airtight container in the fridge.

To make a slightly larger pavlova, I recommend the following recipe:
4 egg whites
240 g (1 cup plus 1 tablespoon) caster sugar (superfine sugar)
2 teaspoons cornflour (cornstarch)
1 1/4 teaspoon white wine vinegar
1 1/4 teaspoon vanilla extract
2 tablespoons cocoa powder
60 g (2 oz) dark chocolate

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: Nutritional info per slice
  • Calories: 381
  • Sugar: 44.6g
  • Sodium: 39.5mg
  • Fat: 10.3g
  • Carbohydrates: 66.6g
  • Fiber: 3.4g
  • Protein: 4.8g
  • Cholesterol: 20.4mg

Did you make this recipe?

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This recipe was first published on 17 December 2015. It has been updated with more comprehensive recipe notes.

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  1. Katrina 17 December 2015

    This is such a stunning dessert! I absolutely love the layers on this – so delicious!

    • Eat, Little Bird 18 December 2015

      Thank you! I think a pavlova always looks impressive and this one also tastes delicious 🙂

  2. This looks amazing, I have a can of chestnut puree in the fridge waiting to be ‘Mont Blanced’! I love how this is like a pavlova – it looks so delicious.

    I’ve also added some chestnuts to the shopping list as I love roasting them and peeling them when they’re hot and delicious!

    Have a fabulous Christmas and New Year!

    • Eat, Little Bird 14 January 2016

      Ooh, roasted chestnuts are just heavenly! Hope you had a lovely Christmas and a wonderful start to 2016!

  3. Paula 18 December 2015

    There are countless versions of Mont Blanc, and I think this is one of the best I’ve ever seen!!!

    You leave me speechless!!

    When I go to Switzerland, I buy in the supermarkt!! Call me lazy!

    • Eat, Little Bird 14 January 2016

      Thanks, Paula! I often buy Mont Blanc from the bakeries, but I love to make this pavlova when we have guests 🙂 It’s easier than it looks!

  4. Mimi 20 December 2015

    Beautiful! Just beautiful!

  5. Dani | salt sugar and i 21 December 2015

    This looks delicious! A lovely winter variety of the traditional summery pav that you get here on Christmas day! You have me thinking of all different types now… like maybe a banoffee pav!? YUM

    • Eat, Little Bird 24 December 2015

      Yes, I also think of this as a winter pav, which is a nice change from my usual cream and passionfruit. I’m loving the sound of a banoffee pav! I always thought a pavlova needed a sour element to balance out the sweetness, but I now know that that isn’t always the case.

  6. Debbie 23 December 2015

    Absolutely stunningly elegant looking. Good job!

    • Eat, Little Bird 24 December 2015

      Thank you, Debbie! The piping of the chestnut puree can be a bit tricky but I tried my best for these photos 🙂

  7. Louise | Cygnet Kitchen 4 January 2016

    Happy New Year Thanh, it looks like you are having a wonderful time skiing! Pavlova is one of my favourite desserts and this is just perfect for the festive season (and beyond). x

    • Eat, Little Bird 10 January 2016

      Happy New Year, Louise! Yes, we had a great time skiing in the mountains this past week 🙂 But I’m looking forward to going home and getting back into my kitchen with my many many tools and gadgets … the kitchen in our holiday apartment was a bit bare and proved quite challenging when it came to cooking most nights!

  8. Rose 21 March 2018

    I’ve made this pavlova three times now and it is simply delicious! It’s not easy to buy sweetened chestnut purée where I live so this is a great recipe to have. Thank you!

  9. Julia 13 April 2018

    Wow, this Mont Blanc Chocolate Pavlova so cute! I would love to eat this for breakfast, lunch and dinner! Thank you for sharing this great recipe!

  10. Monique 29 April 2022

    Exquisite! I have made your regular pavlova many times so I wanted to finally try your chocolate pavlova recipe. It was amazing! The chestnut cream was also very delicious and worked so well with the chocolate pavlova.

  11. Sherry 22 July 2022

    You mention full-cream milk for the puree is that heavy whipping cream or whole milk?

    • Eat, Little Bird 22 July 2022

      Hi Sherry,
      The recipe uses whole milk in the chestnut purée. I will update the recipe to show this. Hope you will enjoy this recipe!