Lyle's® Choc-Chestnut Pots

  • Preparation Time25 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy

For the pots

200g dark chocolate, minimum 70% cocoa solids, broken into squares
120ml double cream
120ml full fat milk
225g Merchant Gourmet unsweetened chestnut purée
1 large egg
60g Lyle's Golden Syrup®
1 tbsp coffee liqueur or brandy
75g soft amaretti biscuits, broken into chunks

For the decoration

2 rounded tbsp Merchant Gourmet unsweetened chestnut purée
40g Lyle's Golden Syrup®, plus extra for drizzling
120ml double cream
3 marrons glacées, halved

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.

Next, put the chestnut purée in a food processor and blend until smooth. Pour in the warm chocolate mixture, then add the egg, Lyle's Golden Syrup®, coffee liqueur or brandy and process again. Scrape down the sides. Add the amaretti biscuits and pulse once, just enough to combine.

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

In a small bowl mash the chestnut purée with the back of a teaspoon until fairly smooth, then stir in the Lyle's 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 Lyle's Golden Syrup® and serve.

Recipe courtesy of Lyle's Golden Syrup®

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