Chocolate Chestnut Pots

1. 1

   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.

2. 2

   Remove from heat& add the butter a few pieces at a time, stirring until melted& smooth.

3. 3

   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.

4. 4

   Mix until smooth.

5. 5

   Beat the egg whites in another bowl until stiff.

6. 6

   Stir in 1 tablespoon of the whites into the chestnut mixture to lighten it.

7. 7

   Then evenly fold in the rest.

8. 8

   Spoon the mixture into 6 small ramekin dishes& chill until set.

9. 9

   Serve topped with generous amounts of creme fraiche& decorate with chocolate curls.

No additional tips available.