Freeze-ahead chocolate & chestnut parfait

Freeze-ahead chocolate & chestnut parfait

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(3 ratings)

Prep: 25 mins plus 3-4 hrs freezing, no cook


Serves 8 - 10
This make-ahead festive dessert is deliciously different and incredibly simple to make, with amaretti biscuits, fresh oranges and double cream

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal400
  • fat31g
  • saturates19g
  • carbs26g
  • sugars18g
  • fibre2g
  • protein3g
  • salt0.3g
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  • 200g milk chocolate, melted and cooled
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 2 x 250g cans sweetened chestnut purée
  • 100g soft amaretti biscuits, roughly crumbled
  • 2 oranges, peeled,, segmented and roughly chopped, plus zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 450ml double cream, softly whipped
  • 50g dark chocolate, coarsely grated, to decorate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  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.

  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.

  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.

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Comments, questions and tips

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28th Dec, 2014
The combination of the chestnut/ chocolate with the oranges was really tasty. The chestnut purree made the dessert granular though (especially when not frozen yet) and the taste of the chestnut purree was not really forthcoming. I replaced the amaretti biscuits with cantuccini (italian almond coockies) and those gave a nice crunchy bite. Most important disadvantage: the parfait took way longer then 20 minutes to thaw a little. After 40 minutes the middle was still very hard and icy and that made the parfait lose it's taste.
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