Spiced Chocolate & Chestnut Pots
Ingredients
250 ml double cream
A couple of drops of vanilla extract, to taste
175 g Salcombe Dairy Dark Chocolate with Ginger, chopped
2 tbsp soft light brown sugar, to taste
200 g Merchant Gourmet Chestnut Puree
To serve:
Whipped Cream (optional)
2 to 3 Chocolate & Vanilla Doughlicious Cookies, cooked according to packet instructions
Did you know it is possible to whip up a stunning seasonal dessert in a few simple steps? With a little help from our friends at Merchant Gourmet and Salcombe Dairy we have created this luxurious spiced chocolate and chestnut pot – finished with a flourish thanks to our Chocolate & Vanilla Cookies
Method
Pop the chopped chocolate in a heat-proof bowl and set aside.
Pour the cream into a saucepan and gently bring to a simmer. Add the vanilla extract, to taste.
Remove the pan from the heat and pour the cream over the chopped chocolate. Stir until melted. Add the sugar, to taste.
Squeeze the chestnut puree into a bowl and mix until smooth. Add to the creamy chocolate and whisk gently until you have a smooth, chocolatey mix (there will be flakes of ginger – see tip).
Spoon into 4 large (or six smaller) glasses or ramekins. Cover with cling film and chill in the fridge for 1 hour (or until set).
Just before serving, remove from fridge, top with a quenelle of whipped cream (if using) and half a Chocolate & Vanilla Cookie (broken into pieces).
Cook’s Tip
We love Salcombe Dairy Dark Chocolate with Ginger! This top-quality chocolate is flecked with pieces of crystallised stem ginger which makes a
