This is an old favourite of mine that I’ve made nearly every Christmas for the last few years. It’s no bake (win) and isn’t too sweet. With a chestnut and chocolate centre and a snowy frosting, this dessert looks pretty and wintry.
Serves six to eight
- 100 dark chocolate (70%) broken into pieces
- 50g diced unsalted butter
- 435g chestnut puree
- 75g golden caster sugar
- 100g extra thick double cream
- 1st vanilla extract
- 1 medium egg
- 75g sifted icing sugar
- 25g sifted plain flour
- ½ tsp vanilla extract
- 90g unsalted butter
1. Set the chocolate and butter over a pan of simmering water and gently melt. Remove from the heat and cool to room temperature.
2. Place the chestnut puree, sugar, cream and vanilla in bowl of a food processor and whizz until creamy. Add the chocolate mixture and mix again until you have a smooth puree.
3. It should be firm enough to shape into a mountain shape, but if not, you can place in the fridge for a few hours until set.
4. To make the frosting, whisk the egg and icing sugar together until smooth, then whisk in the flour. Bring the milk to the boil.
5. Whisk the milk into the egg mixture. Transfer to a non-stick pan and cook on a low heat for a few minutes. Let the mixture bubble (but not boil) and keep stirring to smooth out any lumps.
6. Continue to cook until thickened into custard, pass through a sieve into a bowl. Stir in the vanilla and leave to cool completely.
7. To complete the frosting, beat the softened butter in a bowl until light and creaming. Using a handheld electric whisk, gradually whisk in the cooled custard. Whisk at a low speed to begin with, then on a higher speed for a few minutes until it looks pale and fluffy.
8. Using a palette knife, smooth the frosting over the mountain. Finish with grated white chocolate and a dusting of icing sugar.
It’s best served after about 30 minutes out of the fridge and will keep well for a few days.