Personal

Car Stuff

Extras

Chocolate pots with chestnut crème

From: gourmettraveller.com.au
SERVES 4

220 g dark chocolate
160 ml milk
120 ml double cream
6 tbsp crème fraîche
6 tbsp chestnut purée

Heat the chocolate and milk in a saucepan over low heat for 10-15 minutes, stirring continuously until the chocolate melts into the milk. Take off the heat and allow to cool for 10 minutes until lukewarm.

Meanwhile, whip the double cream with a whisk until thickened. Carefully, combine cream with the chocolate mixture then fill 4 ramekins or yoghurt pots about three-quarters full.

Whisk the crème fraîche with the chestnut purée and spoon over the chocolate mixture in each ramekin or pot. Place in the refrigerator for a few hours before serving.