Great for entertaining, it needs to be made in advance and freezes well.


Method

• Place the chestnuts and dates in a food processor and blitz until fairly smooth.

• Put the non-dairy margarine, chocolate and milk in a small saucepan and melt gently into a sauce.

• Stir in the vanilla extract and whisky.

• Add the chocolate mixture to the chestnut mixture. Blitz again until smooth.

• Line a greased loaf tin with cling film, pour in the chestnut mixture so that it is evenly distributed and refrigerate for 24 hours.

• Turn the truffle loaf onto a flat plate and remove the cling film.

• For the topping: melt the chocolate, non-dairy margarine and cream together. Spread this over the top and sides of the loaf and then return to the fridge so that it can set.

• To serve: decorate with chocolate sprinkles and/or chopped toasted nuts and serve with whipped plant-based cream or thick non-dairy yoghurt.

jewishcookery / Instagram: denises_kitchen