Chocolate & Chestnut Parfait
A quick, simple and luxurious dessert. Perfect for making up to 24 hours ahead and chilling in the fridge until ready to serve
Serves: 6
Ingredients
- 225g Dark Chocolate, Fairtrade, high Cocoa content
- 445g tin of Chestnut Puree
- 2 tbsp Water
- 2 eggs, separated
- 25g Caster Sugar
- 175g Unsalted British Butter, softened
- 1 tbsp Sherry
Method
- Melt the chocolate in a dish over a pan of hot water
- Add the puree
- Add the beaten egg yolks and sugar
- Add the beaten butter together with the sherry
- Fold in lightly and thourghly the egg whites
- Divide into dishes
- Chill until set
- Serve
NB
As this recipe contains uncooked egg, it is not recommended for the very young, elderly, expectant mothers and people with immune deficiencies