- Add the Merchant Gourmet Whole Chestnuts, plant-based milk, caster sugar and salt to a saucepan.
- Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes, or until the chestnuts are softened and approximately a quarter of the liquid has evaporated.
- Transfer the mixture to a heatproof blender and blend until completely smooth.
- Add the chopped dark chocolate and blend again until melted and fully incorporated.
- Pour into a bowl and allow to cool slightly, stirring occasionally to prevent a skin from forming.
- Meanwhile, whisk the plant-based cream until soft peaks form.
- Stir a few spoonfuls of the whipped cream into the chocolate mixture to loosen it.
- Gently fold in the remaining cream until fully combined, taking care to keep as much air in the mixture as possible.
- Spoon into a large serving bowl or individual serving glasses.
- Refrigerate for at least 2 hours, or overnight, until set.
- Finish with the chocolate eggs before serving.
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