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Lyle’s Chocolate Chestnut Pots

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.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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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.

Ingredients

Serving

1

For the chocolate chestnut pots

Chocolate

70% Dark chocolate

Broken into squares

200 g
Cream

Double cream

120 ml
Milk

Full fat milk

120 ml
Chestnut-puree

Unsweetened chestnut purée

225 g
Eggs

Large eggs

1
Lyle's-golden-syrup

Lyle’s Golden Syrup

60 g
Coffee-liqueur

Coffee liqueur or brandy

1 tbsp
Amaretti-biscuits

Soft amaretti biscuits

Broken into chunks

75 g

For the decoration

Chestnut-puree

Unsweetened chestnut purée

2 tbsp
Lyle's-golden-syrup

Lyle’s Golden Syrup, plus more for drizzling

40 g
Cream

Double cream

120 ml
Marrons-glacees

Marrons glacées

Halved

3

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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