Chocolate Pots with Chestnut Cream

Moelleux au chocolat et crème de marrons

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

An incredibly easy dessert.


  • 200 g dark chocolate
  • 150 ml milk
  • 100 ml


Melt the chocolate in a saucepan with the milk. Away from the heat, stir slowly and carefully until smooth. Allow to cool to lukewarm. Whip the cream until it is a soft snow, then mix in the chocolate.

Divide half the mixture between 6 little pots. Place a teaspoon of chestnut purée in each. Cover with the remaining chocolate and place in the refrigerator to firm. Serve with cream.