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Liquid-Centered Chocolate Pudding
These chocolatey puddings can be made in advance and stored in the freezer for unexpected guests. Simply bake from frozen for instant indulgence!

Liquid-Centered Chocolate Pudding

Servings: 8

Ingredients

Softened butter, for greasing dariole moulds
NOMU Cocoa Powder
250g NOMU Decadent Hot Chocolate Chunks
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted

Directions

Brush the inside of 8 dariole moulds with softened butter and coat with the Cocoa Powder, tapping out any excess.

Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, eggs and caster sugar until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.

Preheat the oven to 200°C.

Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla bean ice-cream or homemade vanilla custard.

Tips: You can buy dariole moulds at most catering suppliers or baking speciality stores.

This is a great dessert to have in your freezer for unexpected guests. Simply pour the mixture into the moulds, cover with cling film and freeze until needed then pop into the oven for 12 minutes. The results are even better when baking from frozen as this will guarantee a liquid centre.

Ingredients

Softened butter, for greasing dariole moulds
NOMU Cocoa Powder
250g NOMU Decadent Hot Chocolate Chunks
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted

Directions

Brush the inside of 8 dariole moulds with softened butter and coat with the Cocoa Powder, tapping out any excess.

Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, eggs and caster sugar until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.

Preheat the oven to 200°C.

Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla bean ice-cream or homemade vanilla custard.

Tips: You can buy dariole moulds at most catering suppliers or baking speciality stores.

This is a great dessert to have in your freezer for unexpected guests. Simply pour the mixture into the moulds, cover with cling film and freeze until needed then pop into the oven for 12 minutes. The results are even better when baking from frozen as this will guarantee a liquid centre.

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