Melting Chocolate Puddings
- 100 g unsalted butter, plus extra for greasing
- Cocoa powder, for dusting
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 1 large egg, plus 1 egg yolk
- 60 g caster sugar
- Pinch of sea salt
- 100 g plain flour
- 10 Lindor 60% Dark Chocolate Truffles, unwrapped
Preheat the oven to 180C/160 Fan/Gas 4. Grease 10 small (7cm) oven-proof dishes with melted butter and a dusting of cocoa powder.
Dice the butter and place in a heat-proof bowl with the chopped chocolate. Set over a pan of barely simmering water and stir gently until melted and smooth. Remove from the heat and set aside to cool to room temperature.
Whisk together the egg, egg yolk and caster sugar with a pinch of salt until pale and light. Stir in the cooled chocolate, followed by the flour.
Divide half the mix between the 10 prepared dishes. Nestle in a Lindor 60% Dark Chocolate Truffle. Top with the remaining batter.
Bake in the oven for 10-13 minutes until firm around the edges but with a slight wobble in the centre.
Leave to cool slightly before serving with chocolate sauce and vanilla ice cream.