Chocolate Chestnut Pots

SERVES: 8

Ingredients:

400g (14oz) tin unsweetened chestnut puree
150g (5oz) dark chocolate
250g (9oz) fat free Greek yoghurt
1tsp vanilla extract
½ tsp cinnamon (optional)
1 tablespoon icing sugar (optional)

Recipe Summary

In this festive month, we have got a little treat for you….

Almost everybody loves a rich chocolate dessert but many recipes are full of saturated fat and involved lots of complicated preparation. These chocolate chestnut pots are the work of minutes and taste luxurious whilst being a much lighter alternative to the usual festive offerings.

Chestnuts are a great seasonal ingredient. Unlike other nuts, they are very low in fat and a good source of fibre, vitamin C and folic acid – all nutrients that people with arthritis often struggle to get enough of. The tins of unsweetened chestnut puree are generally easily available around Christmas at most supermarkets. They usually have a ring-pull which I find easiest to open with one of the lever gadgets you can buy but you could also use your favourite electric can opener if your hands are very painful.

Method:

Melt the chocolate in a large bowl either over a pan of boiling water or in the microwave on a low heat. Once the chocolate is molten, stir in the chestnut puree and mix until well combined. Allow the chestnut and chocolate mixture to cool for 5 minutes, then gently fold in the Greek yoghurt, vanilla extract and cinnamon. Taste the mixture and add in the icing sugar if you would like it sweeter.
Spoon into little dessert glasses and leave to chill for at least 2-3 hours before eating.

Variations:
– Chocolate chestnut mousse – omit the yoghurt and instead fold through 2 whipped eggs whites for a lovely mousse. (I use pasteurised egg whites which you can find in the fridge section of your supermarket in a carton.)
– Ginger pots – add 30g chopped stem ginger and a tablespoon of the syrup.
– Chocolate liqueur pots – add 1 tablespoon of brandy, amaretto or cointreau in place of the vanilla extract.