Chocolate, Chestnut and Baileys pots10

Posted on May 2, 2012 by ChristieSweet Treats, Vegetarian

Baileys (Irish liqueur) always reminds me of my friend Sarah who l used to work with in London. She is obsessed with the stuff. It’s not surprising really, who can resist creamy booze? Not many people I know!

I’ve been thinking of Sarah lately as she is getting married soon to her lovely fiance Steve (good luck guys!) and I remembered that I promised her I would feature a dessert with Baileys on my (future) blog for her. That was back in 2006. (Ahem, *coughs nervously*). So, it’s been a long time coming!

Last week I received a picnic basket filled with goodies from Bonne Maman in anticipation of Mother’s Day. It included a pot of their delicious sweetened chestnut puree and the sight of it planted a little seed in my head about a chocolate pot flavoured with chestnut.

Later that day I saw a status update on Facebook from Sarah about her wedding and – bam! – I had my third ingredient for the recipe: chocolate, chestnut, Baileys. It’s a delightful combination and super simple to whip up – perfect for busy brides-to-be!

I’ve actually had chestnuts on the brain this week too as I got sent some fresh ones. I roasted them under the grill (pic here on Twitter) and then layered them with sweetened whipped cream and macadamia shortbread as a super quick dessert for Sunday lunch (pics here on Instagram and here on Facebook). So good!

If you don’t fancy a boozy dessert, then why not check out my pear and chestnut jalousie instead? Flaky pastry filled with fruit and chestnut puree. Yum!

Are you a chestnut fan? Do you like to eat the whole nuts or the puree?

Christie x

Chocolate, chestnut and Baileys pots

serves 6

  • 200g dark chocolate
  • 250g sweetened chestnut puree
  • 2 tablespoons Baileys Irish liqueur
  • 300ml thickened cream

1. Melt the chocolate in a bowl set over a pot of gently simmering water. Don’t allow the bowl to touch the water or the chocolate will seize into a solid lump. Stir in the chestnut puree and Baileys and set aside.

2. Whip the cream to soft peaks. Gently fold the cream into the chocolate mixture with a large metal spoon. Try to keep as much air in the mixture as possible.

3. Spoon into 6 serving glasses and refrigerate for at least two hours until firm set. Serve cold straight from the fridge or allow to sit on the bench for 10 minutes for a softer, more mousse-like consistency.

Design + Copy © Fig & Cherry 2011