Chocolate Chestnut Pots

Welcome back and Happy New Year everyone!  I hope you all had a lovely  Christmas full of fun, friends, family and food!  If you’re anything like me you got lots of chocolate for Christmas (just that mine is the 100% cacao kind!)  This Chocolate Chestnut Pots recipe is perfect for using up all that leftover chocolate and it’s so easy.  It looks quite special though so it’s a great option for a decadent dinner party dessert – or just a sweet treat for yourself!  It’s very similar to my recipe for Chocolate Espresso Pots but just that bit more festive!

By using chocolate that is 100% Cacao and sweetening the recipe with a bit of date syrup you get a delicious dessert that’s refined sugar free too!  It only takes a few minutes to make so read on to find out how!Start by heating the coconut milk in a saucepan  to simmering point over a low heat.  Meanwhile, chop the chocolate in a food processor until it is in small chunks.  Just blitz it for 20 seconds or so, this just makes it easier to melt.

Once the coconut milk is warmed through, add it to the food processor and blend with the chocolate until smooth.  There should be enough heat in the milk to melt the chocolate.

Add the egg and Chestnut Purée into the food processor and blend again until everything is incorporated.  Then, add the date syrup a little at a time to taste.  I needed 4 tbsps to get the right level of sweetness just to take the bitter edge off of the chocolate.  Finally, pour the mixture into espresso cups or ramekins and refrigerate until set.  And that’s all there is to it.  The whole thing is done in the food processor and takes less than 10 minutes from start  to finish.  You can serve these straight from the fridge, but I prefer to take them out about 30 mins before serving.  This allows them to warm slightly so that they’re not quite so hard.

You can serve these Chocolate Chestnut Pots as they are or with some pouring cream or ice cream for your guests to add as they wish. 

You could also play with the flavours quite easily on this one.  Chestnut is very festive for this time of year but you could add orange zest to the mix to make Chocolate Orange Pots or perhaps a bit of booze to make them even more decadent.  Chocolate Whisky Pots anyone?

Chocolate Chestnut Pots

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Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snacks

Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, Vegetarian

Servings 6 people

Ingredients

  

• 175 g 100% cacao dark chocolate
• 200 ml coconut milk
• 1 egg
• 250 g chestnut purée
• 4 tbsp date syrup

Instructions

 

• In a saucepan, heat the coconut milk to simmering over a low heat.
• Chop the chocolate in a food processor until it is in small chunks.
• Add the warmed coconut milk to the food processor and blend with the chocolate until smooth.
• Add the egg and chestnut purée and blend again.
• Finally, add the date syrup a little at a time to taste. I needed 4 tbsps to get the right level of sweetness.
• Pour the mixture into espresso cups or ramekins and refrigerate until set.
• Remove from the fridge about 30 mins before serving to allow them to warm slightly.
• Serve alone or with cream or ice cream.

Allergy & Dietary Information for Chocolate Chestnut Pots

These Chocolate Chestnut Pots are Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  They’re also suitable for Paleo, Low Carb & Vegetarian Diets.

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