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.