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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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 for 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 pour 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 for 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 pour it over their pots as they eat.
Additional Information
MAKE AHEAD:
Make the pots up to 2 days before, cover with clingfilm and store in the fridge.
FREEZE AHEAD:
Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the fridge.
NOTE: this recipe contains lightly cooked eggs, and so may not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
MAKE AHEAD:
Make the pots up to 2 days before, cover with clingfilm and store in the fridge.
FREEZE AHEAD:
Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the fridge.
NOTE: this recipe contains lightly cooked eggs, and so may not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
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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.
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!!