John Whaite mont blanc biscuit butties with marshmallow recipe on Chopping Block

John Whaite served up mont blanc biscuit butties with chestnut puree and marshmallow fondant filling on Chopping Block.

The ingredients are: 200g dark chocolate, roughly chopped, 20g unsalted butter, 2 eggs, 100g dark muscovado sugar 70g light muscovado sugar 80g plain flour, 1/2 tsp baking powder and 1/4 tsp salt.

For the Marshmallow Filling: 3 gelatine leaves, 200g golden caster sugar, 75g golden syrup, 100ml water, 1 x 250g can vanilla chestnut purée, I use the brand Clément Faugier.

The recipe can be found in John’s book titled: John Whaite Bakes At Home, available from Amazon now.