Some days we just don’t make it to the beach hut because we have to have at home days where jobs need to be done and last Saturday was one of those days. These type of days are a little win for me as my husband is not so keen on decorating jobs, he’d rather be at the beach hut. However, on these busy ‘at home’ days raiding your cupboards to make a well earned family meal is a double win especially as I stocked up online with delicious store-cupboard ingredients, which were delivered by Ocado earlier in the week. All done with the click of a button and delivered at a time that suited me.
When I am on holiday abroad I really enjoy looking around the supermarkets and reading all the packets on the shelves and deciding what I can fit in my suitcase to take home. Often deciding not to risk it and putting most items back. However, shopping online with Ocado takes all the guesswork out luggage allowance roulette for you. Ciao Gusto which is a group of around 30 authentic Italian food and drink brands that have come together, and now offer a one-stop place to shop for real Italian ingredients on Ocado. How’s that for a win?
A proper sit down meal is a great marker to the end of this type of jobs day and these Chestnut, Chocolate and Raspberry Pots make a winning finale. I am always seeking easy recipes that disguise themselves as complicated and that’s what this dessert does. It’s just a mixing together of melted chocolate, Santa Rosa chestnut jam and whipped cream. I also must add that you can easily make this recipe feed 8 in smaller glasses as it’s seriously rich and filling.
For the sauce, you can substitute the fruit with another should you wish but I added a Bonomelli teabag to my raspberries as they were a little on the sharp side and lacked flavour. Flavoured teabags are the secret to maxing out that flavour.
And if you are an avid reader of packets in store like me here’s some information on the heritage of the brands I used:
Tea maker: Bonomelli were founded over 100 years ago in Milan and are famous throughout Italy for their Camomile infusions. They now also offer such delights as Lemon and Seabuckthorn tea and Raspberry and Redcurrant tea as I used in my raspberry sauce.
Jam producers: Santa Rosa for nearly 50 years have been perfectly preserving the natural taste of the harvest with their fruit-packed jams.
All jobs complete and there was even time for a late afternoon stroll to the beach hut watch the sunset. Feeling full from our meal and happy the worst of the decorating jobs done – I think we all won in the end.
When you dip into this dessert the raspberry sauce acts as a puddle so you get a delicious mix of rich chocolate mousse and the refreshing tang of the raspberry puddle with each mouthful.
Chestnut and Chocolate Pots with a Raspberry Puddle
200g dark chocolate
300g chestnut jam or puree
300ml double cream
225g fresh raspberries
4 teaspoons sugar
1 fruit tea teabag
2 teaspoons water
Make the raspberry sauce first so this can be cooling while you make the chestnut chocolate mousse. In a small saucepan add most of the fruit, keeping some back for decoration, sugar, teabag and 1-2 teaspoons of water but no more otherwise it will be too liquid. Cook for 2 minutes until the sugar has dissolved and the fruit just cooked.
Pour into the bottom of your serving glasses and then allow to cool fully before you add the mousse.
Melt the dark chocolate in a bowl over barely simmering water until melted. Set aside to cool a little.
In a large bowl mix together with the chestnut jam or puree and set aside while you whip the cream.
Whip the double cream until soft peak stage and carefully fold into the chestnut chocolate mixture.
Spoon the mixture over the raspberry sauce and top with a few fresh raspberries and a flourish of icing sugar on serving.
Tip: if making in advance and refrigerating then remove beforehand to allow to soften.
Disclaimer: This is a collaborative post