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Chocolate Chestnut Puddings with Dates – Easy and Festive

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Chocolate Chestnut Puddings with Dates

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This post is also a joint tribute to my friends Meeta and Jamie who visited last month.

Meeta likes a good pot-de-creme and Jamie gave me this glorious vanilla chestnut puree. So I put my two friends together and came up with something wonderful.

My tripod came in useful this afternoon, would you believe I took these pictures at 3pm in December with barely any light. Some of the exposures were over a second long.

You’ll hear more about these Jamie Oliver knives later this week too…

Inspiration for Chocolate Chestnut Puddings With Dates

Today’s recipe is based on Chocolate Chestnut Pots from Nigella Christmas which is in itself an adaptation of an earlier simple chocolate pot recipe from Nigella Express.

Beyond heating cream and blitzing chocolate in the food processor (which is strangely good fun), there’s not a lot to do other than pour it into the glasses and lick the spoon afterwards.

Linking up Chocolate Chestnut Puddings

I am so pleased with these simple desserts that I am sending them everywhere.

Back in the UK, I am also sharing this with Choclogblog and The Chocolate Teapot‘s monthly event We Should Cocoa. The ingredient being paired with chocolate this month is dates. Hence the addition of dates tumbled into the bottom of these choccie puddings.

 

…and dare I say it, I’m also cheekily using this as an opportunity to remind you about my new blogging event Forever Nigella .

Chocolate Chestnut Puddings with Dates
Print Recipe

Chocolate Chestnut Puddings with Dates

Super easy chocolate pots dessert melting chocolate and cream with dates. Adapted from a dessert recipe in Nigella Christmas.
Course: Dessert, pudding
Cuisine: British
Keyword: chocolate pudding
Servings: 6

Ingredients

  • 175 g milk chocolate
  • 125 ml double cream
  • 125 ml milk
  • 1 egg
  • 250 g canned sweetened vanilla chestnut puree (or plain sweetened will do)
  • 30 ml dark rum
  • 18-20 dates pitted and roughly chopped
  • 3 mini meringues (or amaretti biscuits) crumbled for decoration - optional

Instructions

  • Blitz the chocolate in the food processor and remove the lid.
  • Warm the milk and cream in a small saucepan. As it nearly reaches the boil, pour in the processor on top of the chocolate crumbs.
  • Allow to stand for 30 seconds then replace the lid and blitz for another 30 seconds. Then crack the egg down the funnel and blitz for another 45 seconds.
  • Remove the lid and add the chestnut puree and rum. Replacing the lid, pulse until combined.
  • Tumble the chopped dates into 6 verrine glasses or small pots.
  • Remove the processor blade and pour the batter into a jug before decanting carefully into your pots. Sprinkle over the crumbled meringues or amaretti if using.
  • Chill for at least one hour before serving.

Notes

Nigella says you can freeze these puddings for up to one week if you put them in ceramic pots and cover. Defrost them overnight in the fridge if you do this.

Comments

  3. Fantastic job on your photos, Sarah! Truly stunning. 🙂 HOORAY for an international giveaway!! 🙂 So glad you had such a lovely time with Jamie and Meeta. 🙂

  4. Fabulous dessert you created with the chestnut cream and now I have to try it! And your photos are beautiful, Sarah! Go, you! Love the giveaway series and I now must go back to read through them all.

  7. omg yommeh lookin pic.

    I have not tried chestnuts before but after this post I might try it 😀

  11. Lovely lovely dessert Sarah! Perfect for the Monthly Mingle. Plus I have two cans of the chestnut cream and seriously need to use it up – so this is giving me a lot of ideas!

  12. Ah, verrines…

    I bought a couple of books about them when I was in France earlier in the year – they are such an intriguing idea. Simple but beautiful

  14. These sound lovely. I’ve never actually eaten chestnut (the horror) and have been thinking about chestnut and chocolate cupcakes but perhaps should give this a go first!

  27. Great photos! Suffering from the same lighting problems here, especially as the only spot I have for photographs is next to a north facing window. I <3 Matcha Chocolates, so I'll be back with re-tweets etc.

  36. You know I love you for the word ‘international’ Sarah! LOL!! What a gorgeous take on verrines, petit desserts I love to love. Great idea, and a wonderful shout out to Jamie & Meeta! Missed seeing the good ole bunch, and was seen sulking in India, but well…..
    Do throw my name in for the giveaway. I still have to do some chocolat stuff for the MM. Oh the pressure!!

  37. Did I forget to add I did the part where you blitz the cream with the chooclate…and then you lick the spoon! Super YUM!! Already following Matcha chocolate on twitter!

  68. What a wonderful unusual recipe. Will be using this one just so luxurious got to be a winner.

  101. What a lovely idea, I always have leftover dates after Christmas so I can pretend I’m being virtuos by making these (and diets start tomorrow…)

  129. My grandmother used to make the most amazing Chocolate and chestnut charlotte(with Grand Marnier) and with the chestnut paste you have posted on your blog.
    Please enter me into the Matcha Chocolat Chai Caramels draw too

  150. oh I remember those tins of marron puree from a childhood of summers spent near chambery in france!

    Yes please

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