Nigella's chestnut and chocolate pots: advice please!

[MorrisZapp]

I'm planning to make the chestnut and chocolate pots from Nigella's christmas book. I think she has done this recipe before so is there anybody out there who has made these? If so, can I ask you the following questions?:

1. Nigella says make it in a food processor but I don't have one and am planning to use my hand held blender thingy instead. Is this ok?

1. Nigella says add the egg to what will be a near-boiling mixture. How can I be sure it won't cook and turn to scrambled egg when I add it?

1. At the end of the recipe, she just says 'tip the mixture into the pots' but doesn't say how long it takes to set, and if it's meant to go in the fridge or not. Would you serve these from the fridge, or at room temp?

Any help or further tips much appreciated!

This is a recipe she nicked off mr Nick Nairn - but hey its a good pud!! Do this quite regular as its dead easy. No need to process chocolate - just bash a bar up when its still wrapped up - good fun for Dcs to do!

Normally just use a hand whisk to do this - don't even need a machine of any sort. Put eggs in a bowl and give them a blend with whisk / hand blender, then pour in the hot mix - it should be hot not boiling!! As long as you whisk quickly it should be fine - if you are really worried have a sink / large bowl of cold water ready so you can put the mixing bowl in to cool it all down. Never had to do this. Then add in the chestnut puree - her Xmas touch - the normal recipe doesn't have this in.

Pour into small ramakin / pots / glasses and cool in fridge - can't say exactly how long for. Prefer to then take them out to get to nearer room temp to eat as the flavour is better.

Then enjoy .

Wow, that is great advice. Can't wait to make them now. Thanks!!