Decadent chocolate and chestnut whip

• 200g chestnut puree
• 100g 70% or higher dark chocolate
• 150g 0% fat Greek style yoghurt
• 1 tablespoon whiskey
• 1/2 teaspoon vanilla essence

Break the chocolate into small pieces and place in a medium sized pyrex bowl or similar.  Fill a small saucepan a third full of water and place the pyrex bowl on top – the base of the bowl should not touch the water.  Gently bring the water to the boil, stirring the chocolate carefully with a silicone spatula so not to burn yourself until it has melted.  You may need to reduce the heat if the water boils too hard.

Once the chocolate has melted, remove the bowl from the saucepan and set aside on a heatproof surface and allow the chocolate to cool for 20-25 minutes, stirring every minute or so.

Once the chocolate has cooled, carefully fold in the chestnut puree, vanilla essence, whiskey and then the Greek Yoghurt.   Divide between 4 glass dishes and allow to chill in the fridge for 1-2 hours until gently set.

To serve remove from the fridge and allow to come to room temperature for 20-30 minutes

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