Chocolate & Chestnut Parfait

Serves: 6

Ingredients

  • 225g Dark Chocolate, 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 thoroughly 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