Heaping ¾ cup best -quality bittersweet chocolate, chopped or chips
½ cup heavy cream plus more to serve if you wished
½ cup whole milk
¾ cup (9 oz can) sweetened Chestnut cream
2 tablespoons dark rum
Crus the chocolate to smithereens in the food processor
Make up to 2 days before, cover with plastic wrap and store in the refrigerator. Spoon the mixture into freezable, ceramic serving dishes, cover and freeze for up to 1 week. Thaw overnight in the refrigerator.
In a saucepan, heat the cream and milk until just about boiling and with motor off, pour into the processor through the funnel over the chocolate.
Let it stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds more. Add the chestnut cream and rum through the funnel, and process until everything is incorporated.
Remove the blade and, using a rubber spatula and spoon, fill 6 x 4 oz (1/2 cup) glasses or pots.
If wished, put a jug of unwhipped heavy cream on the table and let people pour it over their pots as they eat.
Recipes are from "Nigella Christmas," Lawson's new book of recipes and entertaining tips for the holidays.