<http://schema.org/recipeInstructions>
"Combine the chocolate, cream and milk in a small non-stick pan over a low heat for 4-5 minutes until melted, then whisk until smooth.\r\n\r\nNext, put the chestnut pur\u00E9e in a food processor and blend until smooth. Pour in the warm chocolate mixture, then add the egg, Lyle's Golden Syrup&amp;reg;, coffee liqueur or brandy and process again.  Scrape down the sides. Add the amaretti biscuits and pulse once, just enough to combine. \r\n\r\nDivide the mixture between 6 small pots, cover and chill in the fridge until firmed up, for about 3-4 hours.\r\n\r\nIn a small bowl mash the chestnut pur\u00E9e with the back of a teaspoon until fairly smooth, then stir in the Lyle's Golden Syrup&amp;reg;. Lightly whip the cream until soft peaks form and marble in the chestnut mixture.  Divide between the chocolate pots, arrange the marrons glac\u00E9es on top, then drizzle over a little Lyle's Golden Syrup&amp;reg; and serve.\r\n\r\nRecipe courtesy of Lyle's Golden Syrup&amp;reg;\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/lyles-choc-chestnut-pots.html>