Chestnut Chocolate Pots Food

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.

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 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.

CHOCOLATE MOCHA POTS

Steps:

• Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
• Cook gently, whisking occasionally, until chocolate has melted.
• Remove from heat and whisk in the rum and coffee.
• Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
• Pour into 8 small ramekins or pots or cups, and refrigerate to set.
• Decorate with whipped cream and chocolate shavings.
• If TRULY showing off, decorate with fresh strawberries and cream.