These Chestnut Chocolate Pots are rich, creamy, and decadent, made with dark chocolate and sweetened chestnut puree. They’re perfect for an indulgent dessert, and they can be made ahead for easy entertaining.
Ingredients Needed:
- 175 grams best-quality dark chocolate (chopped)
- 125 milliliters double cream (plus more to serve if wished)
- 125 millilitres full-fat milk
- 1 large egg
- 250 grams of sweetened chestnut puree (from a can)
- 30 millilitres dark rum
How To Make Chestnut Chocolate Pots?
- Melt the Chocolate: Crush the dark chocolate into small pieces using a food processor.
- Heat the Cream and Milk: In a saucepan, warm the double cream and milk until just about to boil. Turn off the heat and pour the mixture into the food processor over the chocolate.
- Combine Ingredients: Let the chocolate and cream mixture sit for 30 seconds, then process for 30 seconds. Add the egg and process for another 45 seconds.
- Add Chestnut and Rum: Pour the chestnut puree and dark rum into the food processor and blend until fully combined and smooth.
- Chill the Pots: Remove the blade and use a spatula to transfer the mixture into six 125ml glasses or pots. Cover and refrigerate for at least 4 hours to set.
- Serve: Serve chilled, with extra unwhipped double cream on the side for pouring if desired.
Recipe Tips:
- Use High-Quality Chocolate: The flavor of this dessert depends on the quality of the chocolate, so choose a good one with at least 70% cocoa.
- Don’t Overheat the Cream: Heat the cream and milk until just before boiling to avoid scalding.
- Blend Thoroughly: Ensure all the ingredients are fully combined in the food processor for a smooth, creamy texture.
- Let It Set: Refrigerate the pots for at least 4 hours or overnight for the best consistency.
- Serve with Cream: Adding a little double cream enhances the richness and balances the chocolate’s intensity.
How To Store Leftovers?
- Refrigerate: Cover the pots with clingfilm and store in the fridge for up to 2 days.
- Freeze: Spoon the mixture into ceramic, freezer-safe serving dishes. Cover and freeze for up to 1 week.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 30mg
- Potassium: 300mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 20g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Galbani Mascarpone & Hazelnut Chocolate Pots
- Nigella Dairy Free Chocolate Cake Recipe
- Nigella Chocolate Pots
Nigella Chestnut Chocolate Pots
Description
These Chestnut Chocolate Pots are rich, creamy, and decadent, made with dark chocolate and sweetened chestnut puree. They’re perfect for an indulgent dessert, and they can be made ahead for easy entertaining.
Ingredients
Instructions
- Melt the Chocolate: Crush the dark chocolate into small pieces using a food processor.
- Heat the Cream and Milk: In a saucepan, warm the double cream and milk until just about to boil. Turn off the heat and pour the mixture into the food processor over the chocolate.
- Combine Ingredients: Let the chocolate and cream mixture sit for 30 seconds, then process for 30 seconds. Add the egg and process for another 45 seconds.
- Add Chestnut and Rum: Pour the chestnut puree and dark rum into the food processor and blend until fully combined and smooth.
- Chill the Pots: Remove the blade and use a spatula to transfer the mixture into six 125ml glasses or pots. Cover and refrigerate for at least 4 hours to set.
- Serve: Serve chilled, with extra unwhipped double cream on the side for pouring if desired.
Notes
- Use High-Quality Chocolate: The flavor of this dessert depends on the quality of the chocolate, so choose a good one with at least 70% cocoa.
- Don’t Overheat the Cream: Heat the cream and milk until just before boiling to avoid scalding.
- Blend Thoroughly: Ensure all the ingredients are fully combined in the food processor for a smooth, creamy texture.
- Let It Set: Refrigerate the pots for at least 4 hours or overnight for the best consistency.
- Serve with Cream: Adding a little double cream enhances the richness and balances the chocolate’s intensity.
Nigella Chestnut Chocolate Pots