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Chestnut Chocolate Pots

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“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.”

Ingredients Nutrition

  • 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


  1. Crush the choocolate to smithereens in the food processor.
  2. 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.
  3. Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds more.
  4. Add the chestnut puree and rum through the funnel, and process until everything is incorporated.
  5. Remove the blade and using a rubber spatual and a spoon, fill 6 x 125ml glasses or pots.
  6. 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.
  7. 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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