Chocolate Mountain ‘Mont Blanc’ (vegan + gluten-free)

Chocolate mountain TITLE
For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: 
Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

So I know Cara from Fork and Beans is counting down the days to Halloween, but me, I live for Christmas. Hence I needed to share my excitement on Instagram when I purchased miniature reindeer and pine trees to use as decoration on my future Christmas bakes.

But… I couldn’t wait till Christmas, so I am using my new favourite toys now! Admittedly the reindeer and trees are somewhat large in proportion to the mountain, which is perhaps due to the fact that I ate nearly half the mountain before I could photograph it… oopsie.
chocolate mountain 4

Chocolate Mountain

  • Servings: makes one tiny mountain
  • Print

For the mountain:
500g (17 oz) vacuum-packed chestnuts
5 tbsp icing sugar
1 tbsp cocoa powder
2 tbsp rum

For the snow:
125ml (1/2 cup) full-fat coconut milk, chilled
1 tbsp icing sugar, plus extra to dust over

1. Place all the ingredients for the chocolate mountain in a food processor and blitz until they become a thick, sticky and slightly chunky batter. Pour into a bowl and place in the fridge for now.

2. Whisk the chilled coconut milk and icing sugar in a bowl. It should be creamy and thick, although runny enough to drip over the sides of the mountain.

3. Here’s the fun part: dump the chocolate mountain batter on a plate and, using your hands, fashion it into the shape of a small mountain. Pour the coconut milk over the mountain peaks and dust some icing sugar over the tops to look like snow. Decorate with your favourite kitsch Christmas decorations and enjoy!

Keep in the fridge for up to 3 days.

Halloween or Christmas – which is your favourite? Fight it out in the comments.

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

13 thoughts on “Chocolate Mountain ‘Mont Blanc’ (vegan + gluten-free)

  1. I’ve never seen a chocolate mountain before. Is it only for decoration or do you use it as a spread or a dip? Or maybe you just look at it like a gingerbread house because it’s so cute?
    If this is a sign of your love for Christmas I’ll be sure to watch out for your blog daily. Oh wait, I’m on the mailing list! 🙂


    • Eat however you like! I think it’s fun to serve it on a platter at the end of a meal, give your guests a spoon each and just all dig in at the same time! Or spread it as a dip on toast, pancakes, waffles, sandwiches, fruit… I think it would also be wonderful with vanilla ice cream.

      Food should never be looked at. It should be gleefully and remorselessly devoured.

      And yay, you’re on the mailing list! Woop woop and free cookies to you! xoxo


  2. Pingback: Pomegranate Syrup "Slasher" Pancakes - Fork and Beans

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