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CHESTNUT CHOCOLATE POTS

CHESTNUT CHOCOLATE POTS

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Serves: 6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

I'm almost embarrassed by how easy these are.  It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease.  

As an experiment, I also tried the chestnut pots as chestnut chocolate mousses: the mousses were more work and not as good; this - lazy - way provides a much more meltingly luscious texture.  

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Ingredients

Switch to Cup Measures
  • 175 grams best-quality dark chocolate (chopped)
  • 125 ml double cream (plus more to serve if wished)
  • 125 ml full fat milk
  • 1 large egg
  • 250 grams sweetened chestnut puree (from a can)
  • 30 ml dark rum
NIGELLA CHRISTMAS

As featured in

NIGELLA CHRISTMAS

Method

  1. Crush the chocolate 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 fo 45 seconds more.
  4. Add the chestnut puree and rum through the funnel, and process until everything is encorporated.
  5. Remove the blade and, using a rubber spatula and a spoon, fill 6 x 125ml / ½ cup glasses or pots. Put them in the fridge to set for at least four hours.
  6. If wished, put a jug of unwhipped double cream on the table and let people pout it over their pots as they eat.

MAKE AHEAD TIP:

Make the pots up to 2 days before, cover with clingfilm and store in the fridge.

FREEZE AHEAD TIP:

Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the fridge. 

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  • I searched everywhere but could not find Chestnut Puree anywhere! I ended up making a paste with Peanut Butter, Demerera Sugar and cream (it had a thick smooth consistency). The pots came out deliciously wonderful!! They set perfectly... and I served them with a tiny bit of whipped cream and passion fruit compote!! Delish!!

    Posted by ilonx on 6th Feb 2012 at 15.52

  • I made this for New Year's Eve. It tasted wonderful, but I was surprised that it was quite liquid. I followed the recipe, so perhaps it is meant to be like that.

    Posted by Hoppe on 3rd Jan 2013 at 12.47

  • I plan to make this today- can't wait to indulge. I also was not able to find chestnut purée here in the U.S.- but found and ordered it from Amazon.com. It's about $10/can - but well worth it to me.

    Posted by jme on 27th Feb 2013 at 15.45

  • I made the chocolate pots for Xmas day brunch. I either bought the chestnut purée at the supermarket or gourmet deli. They set perfectly and tasted beautiful! I like the idea of using the leftover purée to make a sweet sauce. Yum!

    Posted by carolf on 28th Feb 2013 at 7.37