Chestnut parfait with chocolate bourbon caramel
- Portion size: Serves 10-12
- Hands-on time 25 min, plus overnight freezing
- Difficulty: easy
Creamy chestnut purée is perfect for making into all sorts of wonderful desserts, including this decadent parfait, which comes topped with a chocolate bourbon caramel. It’s perfect for a winter dinner party.
Browse more sweet and savoury chestnut recipes.
Ingredients
- 4 large free-range eggs, separated
- 60g icing sugar
- 200g unsweetened chestnut purée
- 250ml double cream
- 10-12 whole cooked chestnuts
For the sauce
- 150g dark chocolate, chopped
- 50g unsalted butter
- 50g light muscovado sugar
- 50ml double cream
- 2 tbsp bourbon or whisky
You’ll also need
- 1kg loaf tin
Method
- Line the loaf tin with baking paper or cling film, making sure it extends over the sides and ends. Beat the egg yolks, icing sugar and chestnut purée together using an electric whisk until smooth and creamy. In a second bowl, whisk the cream until thickened. In a separate bowl, whisk the egg whites until firm (the peaks won’t flop over when you lift out the beaters).
- Carefully fold the egg whites and cream through the chestnut mixture until evenly combined, trying to keep the mixture as light as possible (use a large metal spoon 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 bourbon 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, remove the paper or cling film, then decorate with the chocolate-coated chestnuts. Drizzle with the leftover sauce.
Nutrition
- 329kcals Calories
- 23g (13.3g saturated) Fat
- 4.4g Protein
- 24.3g (18.4g sugars) Carbs
- 0.9g Fibre
- 0.2g Salt
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Reviews
I wished you had told me to whisk the eggs last. Mine deflated, whilst I was whipping the cream, and lost a lot of volume and firmness. Whisking again doesn’t work and I didn’t have any more eggs to start again. The chestnut flavour didn’t come through for me. I didn’t have chesnut pure so made my own with 200g chestnuts. I feel it should have been more, next time I’ll try with 250g at least.
Hello, thank you for your feedback on this recipe. Our food team agrees that whisking the egg whites after the cream makes sense and we have updated the recipe to reflect that – thank you. They also advised that chestnut purée can often be more intense than chestnuts whizzed up at home, which may be why the flavour was milder. I hope that’s helpful.
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