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.
Photo by Lis Parsons.
Recipe posted by Nigella