Name: Freeze-ahead chocolate & chestnut parfait
Prep time: 25 min
Total time: 25 min
Yield: 10
Cuisine: British
Ingredients: 200g milk chocolate melted and cooled; 2 x 250g cans sweetened chestnut purée; 100g soft amaretti biscuits roughly crumbled; 2 oranges peeled,, segmented and roughly chopped, plus zest 1 orange; 450ml double cream softly whipped; 50g dark chocolate coarsely grated, to decorate

Home
Recipes
Freeze-ahead chocolate & chestnut parfait

Freeze-ahead chocolate & chestnut parfait

Jenny White

Save recipe

Serves 8 - 10

Easy

Prep: 25 mins

plus 3-4 hrs freezing, no cook

A star rating of 4 out of 5.5 ratingsRate

loading...

This make-ahead festive dessert is deliciously different and incredibly simple to make, with amaretti biscuits, fresh oranges and double cream

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Brown sugar brandy cream

A star rating of 5 out of 5.1 rating

Snowball cocktail

A star rating of 5 out of 5.2 ratings

Simple chocolate sauce

A star rating of 4.3 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

200g milk chocolate

melted and cooled
2 x 250g cans sweetened chestnut purée
100g soft amaretti biscuits

roughly crumbled
2 oranges

peeled,, segmented and roughly chopped, plus zest 1 orange
450ml double cream

softly whipped
50g dark chocolate

coarsely grated, to decorate

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (10)

kcal400
fat31g
saturates19g
carbs26g
sugars18g
fibre2g
protein3g
salt0.3g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now