Chocolate and Chestnut Pots

1. 1

   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.

2. 2

   Beat the egg yolks quickly into the mixture, then beat in the chestnut puree, mixing until smooth.

3. 3

   WHisk the egg whites in a clean, grease free bowl until stiff.

4. 4

   Stir about 1 tablespoon of the whites into the chestnut mixture to lighten it, then fold in the rest smoothly and evenly.

5. 5

   Spoon the mixture into 6 small ramekins and chill until set.

6. 6

   Serve the pots topped with a generous spoonful of creme fraiche or whipped cream and garnished with the semisweet chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.