Chestnut Chocolate Pots
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
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.
Ingredients
Serves: 6
- 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
- Generous ¾ cup sweetened chestnut puree (from a can)
- 2 tablespoons dark rum
Method
- Crush the chocolate to smithereens in the food processor.
- 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.
- Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process fo 45 seconds more.
- Add the chestnut puree and rum through the funnel, and process until everything is encorporated.
- 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.
- If wished, put a jug of unwhipped double cream on the table and let people pout it over their pots as they eat.
- Crush the chocolate to smithereens in the food processor.
- 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.
- Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process fo 45 seconds more.
- Add the chestnut puree and rum through the funnel, and process until everything is encorporated.
- 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.
- 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.
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Show more commentsGreat recipe. I used it to make a Chestnut Chocolate Profiterole Torte. I used a shortbread base in a large cake tin, built a wall of filled profiteroles around the outside and then added a thin floor of Ganache to avoid the shortbread going soggy (You could use a biscuit base if you like) I then made the mousse and used it to flood the inner part up to the brim of the the profiteroles. I finished it with feathering using ganache and decorated with Gold Leaf. One of the most stunning desserts I have ever made.
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.
Could you use a blender or electric whisk instead of the food processor?
so delicious :) love it :)
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.
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.
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!
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!!