Chocolate and Chestnut Pots

• 9 ounces semisweet chocolate
• 14 cup madeira wine
• 2 tablespoons butter, diced
• 2 eggs, seperated
• 1 cup unsweetened chestnut puree
• creme fraiche (to garnish) or whipped heavy cream (to garnish)

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.
4. Stir about 1 tablespoon of the whites into the chestnut mixture to lighten it, then fold in the rest smoothly and evenly.
5. Spoon the mixture into 6 small ramekins and chill until set.
6. Serve the pots topped with a generous spoonful of creme fraiche or whipped cream and garnished with the semisweet chocolate curls.

chocolate, madeira wine, butter, eggs, puree, creme fraiche

Taken from www.food.com/recipe/chocolate-and-chestnut-pots-176847 (may not work)