Frozen chocolate & chestnut log

Serves 8

500g cooked chestnuts

200ml Irish cream

400ml double cream

150g milk chocolate, chopped

50g dark chocolate, chopped

2 tsp butter

1kg loaf tin tin foil

Line the loaf tin with the foil. In a food processor, blend together the chestnuts and Irish cream until completely smooth.

In a large bowl, whisk the double cream for 2-3 mins until soft peaks form. In a microwaveable dish, melt the milk chocolate in a microwave for 1-1½ mins until it can be stirred smooth.

Stir the melted chocolate into the chestnut mixture, then fold that mixture into the whipped cream until completely combined and smooth. Transfer the mixture to the loaf tin, flattening the top with the back of a wooden spoon. Cover with tin foil and freeze for up to 1 month.

To serve, melt the dark chocolate and butter in a microwaveable dish for ½-1 min until it stirs smooth.

Spread the chocolate out thinly on a piece of baking paper, then freeze for 6 mins. In that time, remove the log from the freezer and dip the tin in a bowl of warm water to help remove it.

Place the log on a serving plate, discarding the foil. Using a sharp knife, scrape the chocolate up into curls, placing them on top of the log bit by bit, and serve.