Chestnut Chocolate Pots Recipes

HOMEMADE CHESTNUT-CHOCOLATE SPREAD

Steps:

• Mix milk, cocoa powder, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer. Add chestnuts; cook until chestnuts soften and milk has reduced by a little more than half, about 10 minutes.
• Carefully pour milk mixture into a blender. Cover and hold lid down with a potholder; blend until smooth. Add extra milk, a few tablespoons at a time, if mixture isn't blending well. Avoid adding too much milk as the spread should be thick.
• Add honey and continue to blend until smooth. Transfer to small jars and let cool. Serve immediately or seal jars and store in the refrigerator.

CHESTNUT CHOCOLATE POTS

Steps:

• Crush the choocolate 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 incorporated.
• Remove the blade and using a rubber spatual and a spoon, fill 6 x 125ml glasses or pots.
• Refrigerate for 5 hours or overnight to set, but be sure to take out long enough in advance to take the chill off as if it's too cool it will interfere with the "smoothness" of the dessert.
• If wished, put a jug of unwhipped double cream on the table and let people pour it over their pots as they eat.

CHOCOLATE CHESTNUT POTS

Steps:

• Make a few chocolate curls for decoration then break the rest of the chocolate into squares& melt with the maderia in a heatproof bowl over simmering water.
• Remove from heat& add the butter a few pieces at a time, stirring until melted& smooth.
• Beat the egg yolks quickly into the mixture, then beat in the chestnut puree, a little at a time, making sure each addition is absorbed before you add the next.
• Mix until smooth.
• Beat the egg whites in another bowl until stiff.
• Stir in 1 tablespoon of the whites into the chestnut mixture to lighten it.
• Then evenly fold in the rest.
• Spoon the mixture into 6 small ramekin dishes& chill until set.
• Serve topped with generous amounts of creme fraiche& decorate with chocolate curls.