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CHESTNUT CHOCOLATE POTS

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 texure.  

 

Recipe posted by

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian
  • 175g best-quality dark chocolate
  • 125ml double cream, plus more to serve if wished
  • 125ml full-fat milk
  • 1 egg
  • 1 x 250g can sweetened chestnut puree
  • 2 x 15ml tablespoons dark rum

Method

Serves: 6

  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 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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