I bought a jar of chestnut purée from the supermarket to use over Christmas, and found this recipe for Chestnut Chocolate Pots in Nigella’s Christmas Book. I thought it would make a fab dessert for Christmas day. The recipe can also be found online on Nigella’s website.
The recipe calls for rum, but I omitted that and replaced it with fresh tangerine juice instead. It also asks for a can of sweetened chestnut purée which I didn’t think my can was so I ended up adding some icing sugar to it to sweeten it.
Knowing that we have a sweet tooth in my family, I didn’t use all dark chocolate like the recipe says, but a mix of dark and milk chocolate.
Nigella says how embarassingly easy these are to make – and she was right, it really was easy. You do need a food processor though to make life easier when making this pud, but you could use a lot of elbow grease if you didn’t have one!
Here is what you need to make this luxurious creamy chocolate pot pudding yourself…
- 175g best-quality dark chocolate
- 125ml double cream, plus more to serve if desired
- 125ml full fat milk
- 1 egg
- 1 x 250g can sweetened chestnut purée
- 2tbsps dark rum (I substituted this for tangerine juice)
The recipe serves six, I made four…we were greedy – it was Christmas!
I started by crushing the chocolate in the food processor.
In a pan on the hob, I heated up the cream and milk until just before boiling, and then added the cream to the chocolate in the food processor (in the off position).
The recipe told me to leave the mixture to stand for 30 seconds. So I counted down…and then processed for 30 seconds. I then cracked in the egg and processed the mixture for another 45 seconds.
As I said at the start of this post, I added icing sugar to my chestnut purée as the jar I bought wasn’t sweetened. I can’t say how much I used because I did it to taste. Try and get the sweetened stuff if you can, saves you this step!
The chestnut purée went in next, along with the tangerine juice (or rum, depending on if you make this pud a virgin or not!) I whizzed it until everything was mixed well.
Out came the blade and then I poured the mixture equally between four glass dishes (or 6 as the recipe *does* say!)
Into the fridge for at least 4 hours to set. You can make them ahead of time and keep covered in the fridge up to 2 days before you are going to eat them. You can also freeze the mixture in freezable, ceramic dishes, covered, for up to 1 week and thaw overnight in the fridge. I LOVE make ahead stuff!
These were soooo nice! Lovely and creamy and felt like a real treat. I had some left over amaretti biscuits from the day before’s lunch, so served those with, along with lashings of cream…delicious!