Chocolate has a way of seducing our senses and sending us to a state of euphoria. Indulge in some hot chocolate puddings with the whole family after a tiring week. This easy recipe only takes 25 mins to whip up.
Tip #1: These chocolate puddings need to be prepared in advance. Make the mixture 1 to 2 hours before you need the puddings and leave them on the bench until it’s time to pop them in the oven.
Tip #2: If you’re using metal dishes instead of ceramic or porcelain ramekins for the puddings, reduce the cooking time by 2 mins as they would cook faster.
- Melted butter, to grease
- 250 g dark chocolate, chopped finely
- 125 g butter, chopped
- 1 tbsp Tia Maria or Kahlua liquor
- 3 eggs
- 2 tbsps caster sugar
- 1 tsp vanilla extract
- 1 tbsp plain flour cream, to serve
Grease four small ovenproof ramekins, teacups or small bowls (3⁄4 cup or 185 ml capacity) with melted butter.
Place chocolate and butter in a medium heatproof bowl above a saucepan of simmering water (do not allow base of bowl to touch water). Stir until melted, and then remove from heat. Stir in the liquor.
In a medium bowl, whisk the eggs, sugar and vanilla extract until frothy. Sprinkle over flour and whisk in.
Gradually whisk the melted chocolate mixture into the egg mixture until combined. Pour into the prepared ramekins and leave to rest at room temperature for 1 to 2 hours.
Preheat the oven to 200 C (180 C fan-forced).
Bake puddings for 12 mins or until firm at the sides but still soft in the centre. Serve with cream.
Photo: John Paul Unizar/Bauersyndication.com.au