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  • Recipes
  • Chocolate Pots with Chestnut Cream
Chocolate Pots with Chestnut Cream

By OcadoLife
This chic Chocolate Pots with Chestnut Cream dessert from pastry chef and bakery owner Anna Higham comes together in minutes. The mousse is made using a clever French technique that creates a rich, silky texture without…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 3 tbsp maple syrup
  • 300g dark chocolate, broken into pieces, plus extra for grating
  • 200g chestnut purée
  • ½ tsp vanilla paste
  • 300ml double cream
  • 4 vanilla or shortbread biscuits, crushed
  • 5 cooked chestnuts, chopped

Method

4 steps

  1. Step 1

    Fill a large bowl halfway with ice and water, then place a smaller bowl inside. Put 1 tbsp of the maple syrup and 270ml water into a pan over low heat. Add the chocolate and whisk until melted and smooth.

  2. Step 2

    Pour the chocolate mixture into the chilled bowl. Beat vigorously with an electric whisk for 4 mins until thickened and mousse-like (if you take it too far, simply reheat it and have another go). Divide between 10 serving glasses and chill for at least 30 mins (up to 24 hrs).

  3. Step 3

    Close to serving, make the chestnut cream. Whisk together the chestnut purée, vanilla paste, remaining maple syrup and a pinch of sea salt flakes until combined. Add the cream; whisk until thick and softly spoonable. Chill until needed.

  4. Step 4

    To serve, divide the cream between the choc pots; scatter over the crushed biscuits and chestnuts. Finish with a grating of dark choc and a pinch of sea salt flakes.