Categories: puddings dessert An effortless, do-ahead recipe, these divine and softly set chocolate pots have a fabulous smooth texture interspersed with amaretti biscuits. Prep Time 25 min Cook Time 5 min Ingredients Servings 6 For the chocolate chestnut pots 200g (7oz) dark chocolate, minimum 70% cocoa solids, broken into squares 120ml (4floz) double cream 120ml (4floz) full fat milk 225g (8oz) unsweetened chestnut purée 1 large egg 60g (2½oz) Tate & Lyle’s golden syrup 1 tbsp coffee liqueur or brandy 75g (3oz) soft amaretti biscuits, broken into chunks For the decoration 2 rounded tbsp Merchant Gourmet unsweetened chestnut purée 40g (1½oz) Tate & Lyle’s golden syrup + extra for drizzling 120ml (4floz) double cream 40g (1½oz) Tate & Lyle’s golden syrup + extra for drizzling 3 marrons glacées, halved Instructions HOW TO MAKE THIS RECIPE 1. Combine the chocolate, cream and milk in a small non-stick pan over a low heat for 4-5 minutes until melted, then whisk until smooth. 2. Next, put the chestnut purée in a food processor and blend until smooth. Pour in the warm chocolate mixture, then add the egg, golden syrup, coffee liqueur or brandy and process again. Scrape down the sides. Add the amaretti biscuits and pulse once, just enough to combine. 3. Divide the mixture between 6 small pots, cover and chill in the fridge until firmed up, for about 3-4 hours. 4. In a small bowl mash the chestnut purée with the back of a teaspoon until fairly smooth, then stir in the golden syrup. Lightly whip the cream until soft peaks form and marble in the chestnut mixture. Divide between the chocolate pots, arrange the marrons glacées on top, then drizzle over a little golden syrup and serve. Lyle's Wonderfully Tasty Recipes Oatmeal Raisin Flapjack Bars with Caramelised White Chocolate Cherry Bakewell Flapjacks Lyle's Easy Treacle Tart Recipe Lyle's Chunky Golden Honeycomb Lyle's Cheery Chocolate Chip Cookie Recipe Lyle's Cracking Peanut Brittle Recipe