Chocolate And Chestnut Pots Recipes

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.

CHOCOLATE & CHESTNUT TRUFFLE TORTE

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
• Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
• Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
• Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
• To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

CHOCOLATE AND CHESTNUT POTS

Steps:

• Make a few chocolate curls for garnish, then break the rest of the chocolate into squares and met it with the Madeira in a saucepan over gentle heat.Remove from the heat and add the butter, a few pieces at a time, stirring until melted and smooth.
• Beat the egg yolks quickly into the mixture, then beat in the chestnut puree, mixing until smooth.
• WHisk the egg whites in a clean, grease free bowl until stiff. Stir about 1 tablespoon of the whites into the chestnut mixture to lighten it, then fold in the rest smoothly and evenly.
• Spoon the mixture into 6 small ramekins and chill until set. Serve the pots topped with a generous spoonful of creme fraiche or whipped cream and garnished with the semisweet chocolate curls.

FREEZE-AHEAD CHOCOLATE & CHESTNUT PARFAIT

Steps:

• Rinse a 22 x 10 x 7cm deep loaf tin (about 1.5 litres in volume) with cold water, but don't dry it. Line the tin with cling film, smoothing out as many of the wrinkles as you can.
• Stir the chocolate, chestnut purée and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with cling film. Freeze for 3-4 hrs until just firm.
• Take the parfait out of the freezer 20 mins before serving. To serve, dip the tin briefly in hot water, then turn out onto a serving plate and remove the cling film. Scatter over the grated chocolate and slice.

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.