Nigella Lawson

Nigella Chocolate Pots

Nigella Chocolate Pots

This delicious recipe for Nigella’s Chocolate Pots is a quick and easy indulgence. With rich, creamy dark chocolate and a hint of chestnut puree, these pots make a perfect dessert. Simply blend common ingredients like milk, cream, and dark rum for a silky treat that’s perfect for any occasion.

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Ingredients Needed

  • 175g (6 oz) best-quality dark chocolate (chopped)
  • 125ml (½ cup) double cream (plus extra to serve if desired)
  • 125ml (½ cup) full-fat milk
  • 1 large egg
  • 250g (1 cup) sweetened chestnut puree (from a can)
  • 30ml (2 tbsp) dark rum

How To Make Chocolate Pots

  1. Crush the Chocolate: Crush the chocolate into small pieces using a food processor.
  2. Heat the Cream and Milk: In a saucepan, heat the cream and milk until nearly boiling, then pour them into the food processor over the chocolate.
  3. Process the Chocolate: Let it sit for 30 seconds, then process it for 30 seconds.
  4. Add the Egg: Crack the egg into the processor and process for an additional 45 seconds.
  5. Add the Chestnut Puree and Rum: Add the chestnut puree and dark rum, then process until smooth and fully incorporated.
  6. Spoon into Pots: Remove the blade and use a rubber spatula to spoon the mixture into 6 x 125ml (½ cup) glasses or pots.
  7. Chill: Refrigerate for at least 4 hours to set.
  8. Serve: Optionally, serve with a jug of double cream for people to pour over the pots if desired.
Nigella Chocolate Pots
Nigella Chocolate Pots

Recipe Tips

  • Don’t overheat the cream and milk: Heat them just until they’re nearly boiling to avoid curdling when added to the chocolate.
  • Let the mixture sit before blending: Allow the cream and milk to sit for 30 seconds before processing to help the chocolate melt evenly.
  • Be careful with the egg: Add the egg after processing for 30 seconds, not earlier, to prevent it from scrambling in the hot mixture.
  • Chill long enough: Make sure to refrigerate the pots for at least 4 hours to set properly. If you can, chill them overnight for an even firmer texture.

How To Store Leftovers?

Let the leftover Chocolate Pots cool to room temperature before refrigerating. Store them in an airtight container for up to 3 days.

Nutrition Facts

Serving Size: 1 of 6 servings

  • Calories: 336
  • Total Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 110mg
  • Sodium: 40mg
  • Total Carbohydrate: 24g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 5g

Try More Nigella Recipes:

Nigella Chocolate Pots
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Print Recipe

Nigella Chocolate Pots

Author: Imen Dridi Cuisine:British Courses:Dessert Recipe Keys: C Chocolate Pots
Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time:4 hours Total time:4 hours 10 minutesServings:6 servingsCalories:336 kcal Best Season:Suitable throughout the year

Description

This delicious recipe for Nigella’s Chocolate Pots is a quick and easy indulgence. With rich, creamy dark chocolate and a hint of chestnut puree, these pots make a perfect dessert. Simply blend common ingredients like milk, cream, and dark rum for a silky treat that’s perfect for any occasion.

Ingredients

Instructions

  1. Crush the Chocolate: Crush the chocolate into small pieces using a food processor.
  2. Heat the Cream and Milk: In a saucepan, heat the cream and milk until nearly boiling, then pour them into the food processor over the chocolate.
  3. Process the Chocolate: Let it sit for 30 seconds, then process it for 30 seconds.
  4. Add the Egg: Crack the egg into the processor and process for an additional 45 seconds.
  5. Add the Chestnut Puree and Rum: Add the chestnut puree and dark rum, then process until smooth and fully incorporated.
  6. Spoon into Pots: Remove the blade and use a rubber spatula to spoon the mixture into 6 x 125ml (½ cup) glasses or pots.
  7. Chill: Refrigerate for at least 4 hours to set.
  8. Serve: Optionally, serve with a jug of double cream for people to pour over the pots if desired.

Notes

  • Don’t overheat the cream and milk: Heat them just until they’re nearly boiling to avoid curdling when added to the chocolate.
  • Let the mixture sit before blending: Allow the cream and milk to sit for 30 seconds before processing to help the chocolate melt evenly.
  • Be careful with the egg: Add the egg after processing for 30 seconds, not earlier, to prevent it from scrambling in the hot mixture.
  • Chill long enough: Make sure to refrigerate the pots for at least 4 hours to set properly. If you can, chill them overnight for an even firmer texture.
Keywords:Nigella Chocolate Pots