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


  • 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


  1. Melt the chocolate in a dish over a pan of hot water
  2. Add the puree
  3. Add the beaten egg yolks and sugar
  4. Add the beaten  butter together with the sherry
  5. Fold in lightly and thourghly the egg whites
  6. Divide into dishes
  7. Chill until set
  8. Serve

As this recipe contains uncooked egg, it is not recommended for the very young, elderly, expectant mothers and people with immune deficiencies

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