Ingredients:
1. 250g/9oz dark (semisweet) chocolate
2. 60ml/ 4 tbsp Madeira
3. 25g/1oz/ 2 tbsp butter, diced
4. 2 eggs, separated
5. 225g/8oz/ 1 cup unsweetened chestnut purée
6. Creme fraiche or whipped double (heavy) cream, to decorate
Steps:
1. Make a few chocolate curls for decoration, then break the rest of the chocolate into squares and melt it with the Madeira in a saucepan over a gentle heat. Remove from the heat and add butter, a few pieces at a time, stirring until melted and smooth.
2. Beat the egg yolks quickly into the mixture, then beat in the chestnut purée, mixing until smooth.
3. Whisk the egg whites in a clean, grease-free bowl until stiff. Stir about 15ml/ 1 tbsp of the whites into the chestnut mixture to lighten it, then fold in the rest evenly.
4. Spoon the mixture into 6 small ramekin dishes and chill until set. Serve the pots topped with generous spoonful of creme fraiche or whipped double cream. Decorate with the dark chocolate curls.
A tip is:
If Madeira is not available, use brandy or rum. The chocolate pots can be frozen successfully for up to 2 months.
Credits to: Christine France ( book is titled: Chocolate Heaven)
