Chocolate Pots with Chestnut Cream

This incredibly easy an indulgent dessert comes from the book „Sud de France” by Caroline Conran.

For six portions:

• 200 g of dark chocolate
• 150 ml of full fat milk
• 100 ml double cream
• 6 teaspoons of crème de marrons

Melt the chocolate in a saucepan along with the milk.

Stir slowly and carefully until smooth (away from the heat). Leave to cool down to lukewarm.

Whip the cream until it forms soft peaks and gently mix it with the chocolate adding it gradually.

Divide half the mixture between six little pots, I like using tea or coffee cups.

With the back of a teaspoon make a little cavity in each chocolate portion, to which you will subsequently place the chestnut cream.

Cover with the remaining chocolate and leave in the fridge to firm.

Serve with a dollop of whipped vanilla cream.