2 oranges, peeled,, segmented and roughly chopped, plus zest 1 orange
450ml double cream, softly whipped
50g dark chocolate, coarsely grated, to decorate
Rinse a 22 x 10 x 7cm deep loaf tin (about
1.5 litres in volume) with cold water, but don’t
dry it. Line the tin with cling film, smoothing
out as many of the wrinkles as you can.
Stir the chocolate, chestnut purée and
amaretti biscuits together, then stir through
the orange and zest. Gently fold in the cream
until combined, then spoon the mixture into
the tin. Smooth the top and cover with cling
film. Freeze for 3-4 hrs until just firm.
Take the parfait out of the freezer 20 mins
before serving. To serve, dip the tin briefly in
hot water, then turn out onto a serving plate
and remove the cling film. Scatter over
the grated chocolate and slice.