Choco-Chestnut Ice

When chestnuts are in season I am always looking for new ways of using them - this is a delicious iced dessert courtesy of La Coumeto in Bouisse.

Category:  Desserts  - 


For 4 people


  • 175 g good quality plain chocolate, broken into pieces
  • 150 ml single cream
  • 2 tbs brandy
  • 300 ml double cream, whipped
  • 50 g rattafia biscuits, crushed
  • 50 g cooked chestnuts, chopped
  • to finish: 50 g rattafia biscuits, crushed

Choco-Chestnut Ice Directions

  1. Line a 500g loaf tin with cling wrap
  2. 1. Over a pan of simmering water, melt together the chocolate and single cream. Let the mixture cool a little then fold in the whipped cream and brandy.
  3. 2. Fold in the crushed rattafia biscuits and chopped chestnuts. Spoon into the lined loaf tin and smooth the surface with a metal knife.
  4. Cover and freeze for 24 hours.
  5. 3. To turn out: have a serving dish ready then dip the loaf tin in a bath of hot water for a few moments. When the edges begin to melt a little, turn out onto your plate and remove the film. Return to the freezer to stabilise.
  6. 4. Decorate by pressing the remaining crushed rattafia biscuits over the top and sides of the ice. Further decorate with whipped cream, chopped chestnuts and chocolate curls.