Valentine s Day recipes Molten chocolate puddings YOU Magazine

Valentine s Day recipes Molten chocolate puddings YOU Magazine

Valentine's Day recipes: Molten chocolate puddings - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Valentine’ s Day recipes Molten chocolate puddings By Eleanor Maidment - February 13, 2022 The perfect Valentine’s dessert. Placing a Lindt Lindor ball in the middle of the pudding is a clever trick for guaranteeing a molten chocolate centre. Use your favourite variety – salted caramel or hazelnut are great, too. Ellis Parrinder SERVES 2 40g unsalted butter, plus extra for greasing 1⁄2 tsp cocoa powder, for dusting 50g dark chocolate (70% cocoa solids), chopped 2 tbsp caster sugar 1 egg 2 tbsp plain flour 2 Lindt Lindor milk or dark chocolate truffle balls Crème fraîche or double cream, to serve Preheat the oven to 180C/160C fan/gas 4. Liberally grease two mini pudding moulds or ramekins (about 150ml in volume) and dust with the cocoa powder, shaking out the excess. Melt the butter and dark chocolate in the microwave or in a bowl set over a pan of gently simmering water; set aside for 5 minutes to cool. Using handheld electric beaters, whisk the sugar and egg for about 3 minutes until thick and pale. Fold in the melted chocolate and butter, then fold in the flour and a pinch of salt until just combined. Spoon two thirds of the mixture into the moulds then place a Lindt ball on top in the middle. Cover with the remaining chocolate mixture, ensuring the Lindt balls are completely covered. Bake for 10-12 minutes, then take out of the oven and leave to rest for 2 minutes. If you want to turn them out, run a sharp knife around the edge before inverting on to a plate. Or they can simply be served in the ramekins, with a spoonful of crème fraîche or a splash of double cream. GET AHEAD The puddings can be made up to the end of step 4, then chilled for up to 12 hours. Bake straight from the fridge for 12 minutes. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
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