Kind thanks to Linda and Sara for this festive menu. If, however, you don’t feel like cooking why not try their service Catering 34. Visit their website www.catering34.com or call them on 04 67 23 63 46 or 09 60 07 21 56.

Chocolate and Chestnut Pots

INGREDIENTS

250g Lindt 70% Excellence Noir Intense chocolate
60ml cognac
150ml Fleurette cream (Entière) whipped
2 eggs, separated
225g unsweetened chestnut purée
crème fraîche or whipped cream to serve

Grate a small amount of chocolate for decoration and break the rest into squares and melt it with the cognac in a bowl placed over a pan of gently simmering water.
Remove from the heat and cool for a few minutes.
Beat the egg yolks into the chocolate mixture, then beat in the chestnut purée, mixing well until completely smooth.
Carefully fold in the whipped cream.
Whisk the egg whites in a clean bowl until stiff. Stir about 1 tbsp of the egg white into the chestnut mixture to lighten it and then stir in the remainder of the whisked egg whites.
Spoon the mixture into six small ramekins and chill until set.
Serve with a spoonful of crème fraîche or whipped cream and scatter some grated chocolate on top.