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Chocolate Chestnut Pots de Creme

Adapted from Nigella Lawson'e Website

100 g 50% dark chocolate (I use Lindt)

1/3 cup (around 75 ml) whipping cream (35%)
1/3 cup (around 75 ml) half and half cream (10%)
1 small egg
A generous ½ cup (125 ml) chestnut creme or chestnut puree *see notes
1 tablespoon Frangelico (hazelnut liqueur) or rum (optional)


In a blender, coarsely chop the chocolate until it in tiny pieces. Turn off the blender.

Heat the cream and half and half in a saucepan until very hot and just beginning to steam (you can also do it in a microwave to save yourself a pot)

Slowly pour in the cream into the chopped chocolate, and let it melt the chocolate for about 30 - 45 seconds.

Turn on the blender, and process for about 30 - 45 seconds, until the chocolate cream mixture is smooth.

In a small bowl, lightly beat the egg. Very carefully, with the blender running on low speed, add the beaten egg to the chocolate-cream mixture. Beware the mixture will be hot, so don't add the egg all at once, or you'll get scrambled eggs. And keep the blender running on a low speed when you do this as well, to keep the egg moving.

Turn up the blender speed and whizz for about 45 second - 1 minute.

Add the chestnut creme and the Frangelico, and process for another 1 - 1½ minutes, until the mixture is thick and creamy.

Pour into little bowls or shot glasses and place in the fridge for at least 4 hours to set properly. As Nigella says, you can also freeze them in freezer safe bowls. Thaw well before serving. Can be served with additional whipped cream if you desire.


I couldn't find chestnut puree here in Edmonton (
I probably could have, but I didn't have time to go gallumping all over the city so close to Christmas) So I used chestnut creme that I found in the Italian Centre. I could probably also have used the chestnut spread that Bonne Maman makes, that I used in my Chocolate Chestnut Brownie Cake. If you're using chestnut creme or spread, be generous when scooping out the half cup, or you won't get as much chestnut flavour.

I also amped up the nut flavour by using
Frangelico or hazelnut liqueur. Feel free to use rum or no alcohol, instead.

As I don't have a food processor, I used my blender which has various speed settings. If you want the food processor method, refer to the recipe on the website. Or you could just use an electric whisk.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise