Molten Chocolate Puddings

What could be more luxurious than a rich chocolate sponge with a gloriously gooey LINDOR centre… treat your senses to the ultimate bliss experience with our Lindt Master Chocolatiers’ irresistibly indulgent recipe.

 

Chocolatier’s Tip

For a fruity flavour, sprinkle a teaspoon of freeze dried raspberries into the batter before spooning into the moulds. You can also vary the flavour of LINDOR - add a tropical twist with our Coconut Truffles or a hint of sweetness with our creamy White Chocolate.

 

Easy
10 people

Ingredients

  • 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 (see Tip)
  • To serve (optional):
  • Good quality vanilla ice cream

Method

Step 1.

Preheat the oven to 180C/160 Fan/Gas 4. Grease 10 small (around 7cm) oven-proof dishes with melted butter and a dusting of cocoa powder.

Step 2.

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.

Step 3.

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.

Step 4.

Divide half the mix between the 10 prepared dishes. Nestle in a LINDOR 60% Dark Chocolate Truffle into each one. Top with the remaining batter and smooth over the top.

Step 5.

Bake in the oven for 10-13 minutes until firm around the edges but with a slight wobble in the centre.

Step 6.

Leave to stand for 2 minutes before serving with vanilla ice cream.

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