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Mix ’n’ match molten chocolate pots
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Delicious pots of hot chocolate pudding with a choice of surprises in the middle.
150g unsalted butter, plus extra for greasing
1-2 tbsp cocoa powder, to dust
200g dark chocolate, broken into chunks
175g caster sugar
3 eggs, plus 2 egg yolks
1⁄2 tsp vanilla extract
100g plain flour
Lotus biscoff biscuit spread
Lindt Lindor white or dark chocolate, coconut or caramel balls
1. Preheat the oven to 220 ̊C, gas mark 7. Grease 8 mini pudding moulds (about 150ml in volume); dust with cocoa. Melt the butter and chocolate in a bowl set over a pan of simmering water or the microwave; leave to cool for 5 minutes.
2. Using electric beaters, whisk the sugar, eggs, yolks and vanilla for 5 minutes, until thick. Stir 1/3 into the chocolate mixture, then fold in the rest. Fold in the flour and a pinch of salt, until just combined. Fill the moulds 1/3 full; top with 1 tsp Lotus spread or peanut butter, or 1 Lindor ball. Top with the chocolate mixture to 3⁄4 full.
3. Bake for 8 minutes; rest for 2 minutes before serving. You can also chill the puddings for up to 12 hours and bake straight from the fridge for 12 minutes.
Typical values per serving: