Lyle’s Chocolate Chestnut Pots

Name: Lyle’s Chocolate Chestnut Pots
Yield: 5 to 10
Ingredients: 200 g 70% Dark chocolate; 120 ml Double cream; 120 ml Full fat milk; 225 g Unsweetened chestnut purée; 1 Large eggs; 60 g Lyle’s Golden Syrup; 1 tbsp Coffee liqueur or brandy; 75 g Soft amaretti biscuits; 2 tbsp Unsweetened chestnut purée; 40 g Lyle’s Golden Syrup, plus more for drizzling; 120 ml Double cream; 3 Marrons glacées

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Prep

25 mins

Bake

5 mins

Serves

5 to 10

Difficulty

Medium

About

An effortless, do-ahead recipe, these divine and softly set chocolate pots have a fabulous smooth texture interspersed with amaretti biscuits.

made using

Lyle’s Golden Syrup Tin

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Puddings Medium 5 to 10 30 minutes - 1 hour

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

Step 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.

Step 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.

Step 3

Divide the mixture between 6 small pots, cover and chill in the fridge until firmed up, for about 3-4 hours.

Step 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.