I’ve been wanting to make this recipe for years. It comes from one of my favorite cookbooks – Nigella Christmas, by none other than Ms. Nigella Lawson. She’s a fellow enthusiast and the book just exudes all things holiday!
This recipe uses chestnut cream, which can be purchased at Amazon, of course, as well as specialty delis and shops. Make sure you don’t accidentally buy horse chestnut purée!
Ms. Lawson writes: “I’m almost embarrassed by how easy these are. It’s true that you do need a food processor, though you could just chop well and whisk using a lot of elbow grease.”
Of course these are a perfect dessert for the holidays, but also during the winter months. And they’re delicious!
Chestnut Chocolate Pots
Pronounced “POE”, like Pots de Crème
Printable recipe below
Heaping 3/4 cup best-quality bittersweet chocolate, chopped
1/2 cup heavy cream, plus more to serve if wished
1/2 cup whole milk
1 egg
1 – 9 ounce can sweetened chestnut cream
2 tablespoons dark rum
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 30 seconds, then crack the egg down the funnel and process for 45 seconds more.
Add the chestnut cream and rum through the funnel, and process until everything is incorporated.
Remove the blade and, using a rubber spatula and a spoon, fill 6 – 4 ounce glasses or pots. (I used larger bowls. Because.)
If wished, put a jug of unwhipped heavy cream on the table and let people pour it over their pots as they eat. (I didn’t do this but I did use some gold sprinkles for a festive touch.)
I served the pots with cookies.
note: I chilled the pots in the refrigerator for one hour before serving.
Chestnut Chocolate Pots
Pronounced “POE”, like Pots de Crème
Heaping 3/4 cup best-quality bittersweet chocolate, chopped
1/2 cup heavy cream, plus more to serve if wished
1/2 cup whole milk
1 egg
1 – 9 ounce can sweetened chestnut cream
2 tablespoons dark rum
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 30 seconds, then crack the egg down the funnel and process for 45 seconds more.
Add the chestnut cream and rum through the funnel, and process until everything is incorporated.
Remove the blade and, using a rubber spatula and a spoon, fill 6 – 4 ounce glasses or pots. (I used larger bowls. Because.)
If wished, put a jug of unwhipped heavy cream on the table and let people pour it over their pots as they eat. (I didn’t do this but I did use some gold sprinkles for a festive touch.)
I served the pots with cookies.
note: I chilled the pots in the refrigerator for one hour before serving.