Chocolate Chestnut Fondant Pots

200g dark chocolate, chopped (I used Whittaker’s 72%), plus extra to serv
200g butter, cubed, plus extra for buttering
6 egg yolks
200g caster sugar, plus extra for dusting
150g chestnut puree (I used Bio)*
50g flour
creme fraiche or yoghurt to serve

Preheat the oven to 200°C. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted then set aside to cool slightly.

Whisk the egg yolks and sugar into the chocolate mixture. Remove 1⁄3 cup of the mixture to another bowl and whisk the chestnut puree through it, then fold this mixture into the chocolate, along with the flour.

Butter the insides of 6 x 1-cup capacity moulds generously, then sprinkle liberally with sugar. Divide the chocolate mixture among them.

Place the moulds on a baking tray then bake for 10-15 minutes. Remove from the oven and allow to rest for 3-4 minutes. Carefully run a knife around the edge of each mould then turn out.

Serve immediately with creme fraiche or yoghurt, topped with grated chocolate.

* Chestnut puree is available from specialty food stores.

Wine An Aussie sparkling shiraz.