Mix together the amaretti biscuits and brandy in a bowl and leave the mixture for 10-15 minutes
until the brandy has soaked into the biscuits. Stir in the chestnut puree and the chopped
Whip the double cream until it is stiff, then fold it into the chestnut mixture. Rinse a 900ml /
1 1/2 pint pudding basin with cold water - but don't dry it - and fill with the chestnut cream.
Freeze for 12 hours or overnight, until firm.
Break up the chocolate for the coating and set in a small bowl with the cream over a pan of hot
water, stirring gently until it forms a smooth sauce. Remove from the heat and let it cool.
Dip the parfait quickly into hot water, then turn out on a plate. Spread quickly with the
chocolate coating, swirling it over the top and sides. Return to the freezer until it is firm.
Break up the chocolate for the decoration and place in a bowl set over a pan of hot water until
melted. Spread over a board lined with lightly oiled foil and leave until just set. Cut out star
shapes using a cutter or sharp knife; lift off using a palette knife.
Half an hour before serving, remove the parfait from the freezer and transfer it to the fridge
to allow it to soften. Just before serving, stick the chocolate stars into the top of the parfait
and then dust lightly with icing sugar.