For this week’s installment of Monday Muse, I thought I’d post a recipe for something uber chocolate-y, for two main reasons:
- You CANNOT do an ode to Nigella Lawson and not do a dessert! Nigella and desserts – a match made in heaven! ❤
- The boyfriend has put in multiple, not-so-subtle requests (read: taunts) for me to make him something chocolate-y! 😛
Nigella Lawson is to Chocolate, what oxygen is to man; she breathes life into it. On many an occasion, I’ve parked myself in front of the TV and watched in awe as she effortlessly transformed a humble bar of chocolate into extraordinary fare; a dessert so clever and easy, it graced her table with the panache of a restaurant quality dish, seasoned with the charm of something hearty and homemade!
This is what drew me to Nigella’s persona and her work. Apart from her warmth and passion for food, her ability to provide the reader/audience with the best of both worlds – homemade meals that are SO good, it feels like you’re dining at your favourite eatery – never fails to amaze me. From Nigella I learnt the virtue of patience, and the importance of cooking with your heart. From her I learnt to pepper each dish with so much love and care, I almost never ‘throw something together’ in the kitchen. Because of her, I make sure that every meal is a labour of love! ❤
So as homage to the incredible Nigella Lawson and her awe-inspiring desserts, here’s my spin on her recipe for Chestnut Chocolate Pots! 🙂
This recipe makes 3 servings. Here’s what you need…
For the Chestnut Chocolate Pots:
- Dark Chocolate – 90 g, finely chopped
- Cream – 63 g
- Full Fat Milk – 63 g
- Egg – 1, small
- Sweetened Chestnut Puree – 180 g (homemade or store bought)
- Rum – 1 tbsp
- Digestive Biscuits – 100 g, roughly crushed (can be substituted with graham crackers)
For the homemade Sweetened Chestnut Puree:
- Roasted Chestnuts – 150 g. shelled and skinned
- Sugar – 1/4 cup
- Water – 3/4 cup
Here’s how you make these luscious Chestnut Chocolate Pots:
- For the Sweetened Chestnut Puree: In a large pot, bring water, sugar and chestnuts to a boil. Simmer on low heat for about 25 minutes . Then strain and reserve the syrup. Tumble the strained chestnuts into the food processor/mixer-grinder and blend till broken down. Add the reserved syrup bit by bit until the desired puree consistency is achieved. Set aside.
- Place the dark chocolate in the food processor/mixer-grinder. In a pot, bring cream and milk to a boil. Pour the hot milk-cream mixture over the chocolate and let it sit for 30 seconds. Then process it for half a minute.
- Add in the egg and blitz for another 45 seconds. Finally, mix in the chestnut puree and rum and blitz for a minute until thick and glossy.
- Layer the crushed digestive biscuits at the bottom of dessert glasses/jars and then top with a thick layer of Chestnut Chocolate cream. Leave in the refrigerator for at least 4 hours to set.
- Once set, garnish with more crushed biscuits and enjoy!
If you’ve been through my blog, you know that Chocolate and I aren’t the best of friends. I’m more of a fruity dessert person, but when the chocolate craving hits, I surrender to its devilish seduction and savor every mouthful of the luscious, dark and divine stuff, be it in a Chocolate Mug Cake or a mean Brownie! So, when I say these Chestnut Chocolate Pots are to-die for, I am not kidding you!
The boyfriend and I shared a Chocolate Chestnut Pot after dinner last night (and by ‘shared’ I mean, I ate two spoon-fulls and he devoured the rest before I could go back for some more!). At first I was a little pensive; it looked way too chocolate-y for my liking. But the first bite in, and I was sold! ❤
When this gorgeous dessert hits your palate, there’s a wave of beautiful flavours that gushes in! The richness of chocolate, amplified by the sweet, nuttiness of the chestnut, married with the warmth and boozy punch of the rum; it’s a dream to eat! The best way to describe the texture would be a cross between a mousse and a set pudding; lush, creamy and velvety, coating your mouth luxuriously.
Of course I’m a sucker for texture, so I layered the Chestnut Chocolate pudding with crushed digestive biscuits (unlike the original recipe). This twist brings some much-needed bite and prevents the possibility of the dessert becoming sickly sweet or overly chocolicious (yes, there is such a thing!)!
You’ve got to believe me, this is one of the BEST and easiest chocolate desserts I’ve ever made/eaten! 😀 Like I said before, Nigella never disappoints. You need these Chestnut Chocolate Pots in your life. Stop everything you’re doing and make some now! ❤
- I strongly recommend using store-bought sweetened chestnut puree because shelling and skinning chestnuts can be a horrid task. And it involves calloused, aching, sore fingertips!
- This dessert is best eaten a day or two after it is made. This means the flavours have really infused together and it is blissful. If you can’t wait, go right ahead and take a bite, it tastes amazing anyway!
For regular updates on what’s happening in The Foodscape kitchen, follow us on Instagram at @thefoodscape! You’ll love all the deliciousness there, I promise! ❤