FREEZE-AHEAD CHOCOLATE & CHESTNUT PARFAIT
This make-ahead festive dessert is deliciously different and incredibly simple to make, with amaretti biscuits, fresh oranges and double cream
Provided by Jenny White
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Rinse a 22 x 10 x 7cm deep loaf tin (about 1.5 litres in volume) with cold water, but don't dry it. Line the tin with cling film, smoothing out as many of the wrinkles as you can.
- Stir the chocolate, chestnut purée and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with cling film. Freeze for 3-4 hrs until just firm.
- Take the parfait out of the freezer 20 mins before serving. To serve, dip the tin briefly in hot water, then turn out onto a serving plate and remove the cling film. Scatter over the grated chocolate and slice.
Nutrition Facts : Calories 400 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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