6 cheesecake cupsAmerican

No-Bake Pumpkin Cheesecake Parfaits

Name: Chestnut Chocolate Pots
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 pots
Cuisine: French-inspired
Ingredients: 1 cup chestnut puree; 5 ounces dark chocolate; 1 cup heavy cream; 1 teaspoon vanilla extract; 1 tablespoon pure maple syrup; 1 pinch fine salt

Chef

Ingredients

0 of 8 available

Method

1
Pulverize the graham crackers into fine crumbs using a food processor or a rolling pin in a sealed bag. Melt the butter and stir it into the crumbs until well combined. Divide the mixture evenly among six serving glasses, pressing down lightly to form a base.
2
In a large bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth and uniform in texture.
3
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cheesecake mixture in three batches until just incorporated.
4
Spoon or pipe the mixture over the graham cracker bases in the glasses. Smooth the tops with an offset spatula.
53h
Refrigerate the cheesecake cups, uncovered, to allow the filling to set before serving.

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6 potsFrench-inspired

Chestnut Chocolate Pots

Cook

0

Chef

Method

1
Finely chop the dark chocolate and place it in a heatproof bowl.
3 min
2
Heat 1/2 cup heavy cream in a small saucepan over medium heat until steaming but not boiling, about 3 minutes.
3 minMedium heat
3
Pour the hot cream over the chocolate and let stand for 2 minutes, then stir until smooth.
3 min
4
Blend the chestnut puree, melted chocolate mixture, vanilla, maple syrup, and salt until completely smooth.
3 min
5
Whip the remaining 1/2 cup heavy cream to soft peaks, then fold it into the chestnut mixture in two additions.
5 min
6
Divide the mixture among six small glasses or ramekins, cover, and chill until set, at least 2 hours.
2hRefrigerated
7
Serve the chilled pots cold.
1 min