Every Christmas I come up with something chocolatey and delicious to replace the traditional Christmas Pudding I hate so much. I’m still feeling the effects of Christmas indulgence so I’ll just get on with the sweet recipe goodness.
Chocolate Chestnut Brandy Snap Torte
- 1 large packet bourbon biscuits
- 1/2 cup soya butter
- 350g plain chocolate
- 1 tin chestnut puree
- 100g icing sugar
- 1/2 tbsp vanilla extract
- 1 carton of soya whipping cream
- pinch of salt
- 3-4 brandy snaps
- First off you want to make the base. Grease a baking tin and line the bottom with parchment paper.
- Blitz, smash or bash up the bourbons until they’re crumbs. Melt the soya butter and stir into the crumbs. Pour into the prepared tin and press evenly to line the bottom of the tin. Cover in cling film and put into the fridge to set.
- Meanwhile in a large bowl, mix together the chestnut puree, icing sugar, salt and vanilla extract.
- Chop the chocolate and place in a heatproof bowl over a pan of boiling water and melt. Place to one side.
- In a separate bowl whisk the whipping cream according to the packet instructions.
- Pour the melted chocolate into the chestnut mixture. When incorporated, gently fold in the whipped cream.
- Pour over the biscuit base and smooth the top over with a spoon.
- Crush the brandy snaps and scatter on the top of the torte. Place in the fridge for a few hours until it has set.
I loved how easy this recipe was, so little effort for so much tasty, tasty reward. My favourite thing was how over time the brandy snaps sort of just melted into the top of the torte like a thick caramel. So good.
This recipe is perfect for Christmas, it travels well and can be made in advance to save stressing out on the day. It was so quick to put together too, I had it setting in the fridge within 20 minutes!