Hot Chocolate Puddings
Indulge in the ultimate dessert experience with these luscious Hot Chocolate Puddings—perfectly portioned molten chocolate cakes that deliver a rich, gooey center with every bite. Made with premium dark chocolate, a hint of unsweetened cocoa, and a touch of salt to enhance the flavors, these decadent puddings bake to perfection in under 15 minutes. The crisp outer layer and velvety molten core make them a show-stopping treat for dinner parties or romantic evenings at home. Serve warm from the oven directly in their ramekins or beautifully plated with a scoop of creamy vanilla ice cream or a dollop of whipped cream for an irresistible finishing touch. Perfect for chocolate lovers, this easy-to-follow recipe offers a restaurant-quality dessert that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams dark chocolate
- 120 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 3 large egg yolks
- 40 grams all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 pinch salt
- 1 tablespoon butter (for greasing)
- 2 tablespoons granulated sugar (for coating ramekins)
Instructions
Preheat your oven to 200°C (390°F). Lightly grease six ramekins with butter and sprinkle each with a little granulated sugar, coating the insides evenly. Tap out any excess sugar.
Roughly chop the dark chocolate and melt it with the unsalted butter in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the granulated sugar, eggs, and egg yolks until pale and thick, about 3-4 minutes using an electric mixer.
Slowly add the melted chocolate mixture to the egg mixture, mixing on low speed or folding gently by hand until combined.
Sift in the all-purpose flour, cocoa powder, and a pinch of salt. Gently fold the dry ingredients into the mixture until just combined, being careful not to deflate the batter.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and molten.
Remove from the oven and let the puddings rest for 1-2 minutes. Carefully run a knife around the edges if needed, then turn them out onto serving plates or serve directly in the ramekins.
Serve immediately, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 275.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 320 mg | 25% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
