I adore chestnuts and when they start to turn up in the shops around the holidays, I go a little nuts (pun intended!) and stock up. What I mean here are the ready peeled and cooked version, sold vacuum packed or in jars. They are so easy to use and so very wintery and festive. I use them in lots of savory recipes, like this lovely Roasted Chestnut Bisque or a hearty Pasta with Chestnuts, Pancetta and Sage. But chocolate and chestnut is a wonderful, rich combination with a very indulgent and celebratory feel. It has, to me, a sort of old world, old fashioned charm that is perfect for the festive season. And this dessert delivers.

This is everything you want in a holiday dessert. Rich, decadent, elegant and it can be made ahead – like five days ahead – and tucked in the fridge. In the photo here, I brushed the top with some edible gold powder, but the decorative options are endless. Candied chestnuts, curls of chocolate – white or dark – fancy glitter or sprinkles, powdered sugar, a sprig of holly. Small slices are rich enough (thought there is nothing wrong with a big piece) and very rich, but you could add a dollop of whipped cream to the plate. I tend to call this elegant because it is stunning on a silver tray and fine china dessert plates, but it would look just as attractive on a wooden slab served on pottery dishes as a more rustic sweet.

Chocolate Chestnut Terrine

For the Filling:

14 ½ ounces roasted and peeled chestnuts

½ cup granulated sugar

½ cup (1 stick) unsalted butter

4 ounces 70% dark chocolate

3 Tablespoons milk

1 teaspoon vanilla extract

2 Tablespoons cognac, brandy or chestnut liqueur

For the Ganache:

4 ounces 70% dark chocolate

2 Tablespoons unsalted butter

1 Tablespoon heavy cream

Process the chestnuts and sugar in the bowl of a food processor until fairly smooth. Put the butter, chocolate and milk in a small saucepan and heat over medium heat, stirring frequently, until the butter and chocolate are melted and smooth. Stir in the vanilla and cognac. Add to the chestnuts in the food processor and process until the mixture is smooth. Line a loaf pan with plastic wrap, smoothing it out as much as possible. Leave lots of overhang to wrap the top fully. Scoop the filling into the pan and smooth the top, pressing It down to fill the corners. Cover the top with the plastic, then chill for at least 24 hours.

For the topping:

Melt the chocolate, butter and cream in a small saucepan, stirring frequently, until smooth. Unwrap the top of the filling and then invert it onto a serving platter. Spread the chocolate ganache over the top and sides. Place in the fridge, uncovered, until set, then loosely cover with plastic wrap and keep for up to four days.

Serves 8