Chestnut Chocolate Pots

"Nigella's and she calls them "embarassingly easy". I've made it and I agree... very yummy for very little effort, though a bit messy."
 
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Ready In:
15mins
Ingredients:
6
Serves:
6
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ingredients

  • 175 g dark chocolate, best quality
  • 125 ml double cream, plus more to serve
  • 125 ml whole milk
  • 1 egg
  • 1 (250 g) can sweetened chestnut puree
  • 2 (15 ml) dark rum
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directions

  • Crush the choocolate to smithereens in the food processor.
  • In a saucepan, heat the cream and milk until just about boiling and, with the motor off, pour into the processor through the funnel over the chocolate.
  • Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds more.
  • Add the chestnut puree and rum through the funnel, and process until everything is incorporated.
  • Remove the blade and using a rubber spatual and a spoon, fill 6 x 125ml glasses or pots.
  • Refrigerate for 5 hours or overnight to set, but be sure to take out long enough in advance to take the chill off as if it's too cool it will interfere with the "smoothness" of the dessert.
  • If wished, put a jug of unwhipped double cream on the table and let people pour it over their pots as they eat.

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Reviews

  1. Easy it is and so very delicious! I made these with the dark chocolate and then another batch wit white chocolate. Both to die for, but the white chocolate variety let the chestnut shine through much more. I love sweetened chestnut purée, so it's obvious, which one I preferred. And, no way these are enough for 6 portions. I would say 4. Nigella rocks!
     
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Tweaks

  1. I made these with the dark chocolate and then another batch with white chocolate. Both to die for, but the white chocolate variety let the chestnut shine through much more.
     

RECIPE SUBMITTED BY

I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.
 
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