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Chestnut parfait with chocolate sauce

Lesley Waters from Good Food Bites
Lesley Waters combines chestnuts, meringues and whipped cream to make a scrumptious dessert, served with a warm chocolate sauce

Chestnut parfait with chocolate sauce

Method

1. Line four 150ml ramekin dishes with cling film. Gently fold together the yogurt, whipoped cream, meringues, marrons glace and chestnuts. Spoon into the prepared ramekins. Freeze for 2 hours or until semi-frozen.

2. With a small sharp knife, peel and cut the oranges into segments.

3. In a small bowl over a saucepan of simmering water, gently melt the chocolate with the butter and milk .

4. Remove the ramekins from the freezer. Tip out the parfaits onto 4 serving plates and remove cling film. Serve each with a spoonful of warm chocolate sauce and some orange segments.

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Serves: 4

Prep: 25 min, plus 2 hrs freezing
Cook: 5 min

Ingredients
225g Greek yogurt
300ml double cream, lightly whipped
4 meringues, shells, crumbled
6 marrons glaces, crumbled
6 Chestnuts, peeled and crumbled
2 oranges
110g dark chocolate
15g Butter
150ml Milk