Chocolate and Chestnut Pots Recipe

Directions:

1. Make a few chocolate curls for garnish, then break the rest of the chocolate into squares and met it with the Madeira in a saucepan over gentle heat.Remove from the heat and add the butter, a few pieces at a time, stirring until melted and smooth.
2. Beat the egg yolks quickly into the mixture, then beat in the chestnut puree, mixing until smooth.
3. WHisk the egg whites in a clean, grease free bowl until stiff. Stir about 1 tablespoon of the whites into the chestnut mixture to lighten it, then fold in the rest smoothly and evenly.
4. Spoon the mixture into 6 small ramekins and chill until set. Serve the pots topped with a generous spoonful of creme fraiche or whipped cream and garnished with the semisweet chocolate curls.