We don’t usually want to eat a stodgy traditional pudding after Christmas, Boxing Day or New Year’s Eve dinner. We’ve usually eaten far too much by that time! So, I wanted to try something new that I could make ahead of time but was still special and festive. This sweet chestnut parfait with a Kalhua infused chocolate sauce is just the ticket and looks fabulous.

• 1 kg loaf tin. I used a patterned Bundt tin
• 4 large, free range eggs, separated; yolks in one bowl, whites in another
• 60g golden icing sugar
• 200g unsweetened chestnut purée; I use one 200g pack of Merchant Gourmet purée
• 1/2 tsp vanilla essence
• 250ml double cream
• 10-12 whole cooked chestnuts; I use a pack of Merchant Gourmet chestnuts
• 150g dark 70% chocolate, chopped
• 50g unsalted butter
• 50g light muscovado sugar
• 50ml double cream
• 2 tbsps Kahlua (I love this coffee flavour but you could use whisky or Frangelico)

To make…

• Lightly oil and then line the loaf tin with cling film, making sure it extends over the sides and ends.
• Set out three mixing bowls and your electric whisk. If you mix in this order you won’t have to clean your beater blades every time.
• In the first bowl, whisk the egg whites until firm.
• In the second bowl, whisk the cream until thickened.
• In the third bowl, beat the egg yolks, icing sugar, vanilla essence and chestnut purée together until smooth and creamy.
• Carefully fold the egg whites and cream through the chestnut mixture until evenly combined. Try to keep the mixture as light as possible. I use a large metal spoon or spatula and a figure-of-eight motion. Spoon the mixture into the prepared loaf tin and freeze overnight.
• The next day, make the sauce. Put the chocolate, butter and sugar in a small saucepan and heat gently, stirring constantly, until melted. Whisk in the cream and cook for another 2-3 minutes to create a thick sauce. Remove from the heat, wait 5 minutes, then stir in the Kahlua and a pinch of salt. Leave to cool to room temperature.
• Dip the whole cooked chestnuts in the chocolate sauce, then put on a plate and leave to set. Turn out the parfait onto a serving platter and gently remove the cling film. Drizzle with the leftover sauce and then decorate with the chocolate-coated chestnuts.

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