Chestnut parfait with chocolate sauce

Lesley Waters combines chestnuts, meringues and whipped cream to make a scrumptious dessert, served with a warm chocolate sauce
By Lesley Waters
Chestnut parfait with chocolate sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus 2 hrs freezing
  • Effort: easy



  • 225 g Greek yogurt
  • 300 ml double cream, lightly whipped
  • 4 meringues, shells, crumbled
  • 6 marrons glaces, crumbled
  • 6 chestnuts, peeled and crumbled
  • 2 oranges
  • 110 g dark chocolate
  • 15 g butter
  • 150 ml milk


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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