youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Chestnut Chocolate Pots

by . Featured in NIGELLA CHRISTMAS
Print me

Introduction

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.

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.

Chestnut Chocolate Pots
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 175 grams best-quality dark chocolate (chopped)
  • 125 millilitres double cream (plus more to serve if wished)
  • 125 millilitres full fat milk
  • 1 large egg
  • 250 grams sweetened chestnut puree (from a can)
  • 30 millilitres dark rum
  • ¾ cup best-quality bittersweet chocolate (chopped)
  • ½ cup heavy cream (plus more to serve if wished)
  • ½ cup whole milk
  • 1 large egg
  • ¾ cup sweetened chestnut puree (from a can)
  • 2 tablespoons dark rum

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.
  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 heavy cream on the table and let people pout it over their pots as they eat.

Additional Information

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.

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.

Tell us what you think

What 7 Others have said

  • I made these as an alternative to Christmas pudding for my dried-fruit phobic son. I used the Christmas cookbook, which doesn't mention chilling, so I was a bit taken aback when the finished mixture was completely liquid - I certainly didn't need a spatula! However, after chilling they firmed up beautifully, and were declared 'OK' - which amounts to high praise from my son.

    Posted by AJB58 on 26th December 2015
  • Could you use a blender or electric whisk instead of the food processor?

    Posted by Yummymummy01 on 13th November 2012
  • so delicious :) love it :)

    Posted by renkab on 2nd October 2014
  • 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 January 2013
  • I plan to make this today - can't wait to indulge. I also was not able to find chestnut puree 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 February 2013
  • I made the chocolate pots for Xmas day brunch. I either bought the chestnut puree at the supermarket or gourmet deli. They set perfectly and tasted beautiful! I like the idea of using the leftover puree to make a sweet sauce. Yum!

    Posted by carolf on 28th February 2013
  • 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 February 2012
Show more comments