Chocolate molten puddings
October 27, 2012 • Category: Dessert
I was leafing through a Donna Hay magazine and saw: “Make & Freeze”, molten chocolate puddings. Now that’s a concept that really hits the spot! Do you ever find yourself wishing you could have something chocolat-y, and resorting to a mediocre candy bar as the only available option?
The idea is to make these ahead of time, dump them in the freezer and when the whim takes you, grab and bake in its frozen state for 20 minutes. Easy. So convenient.
INGREDIENTS: 6 servings (recipe adapted from Donna Hay magazine)
- 1 1/2 tbsp of unsalted butter, melted
- 100 g of dark chocolate (one bar, about 3 oz)
- 100 g. of unsalted butter (one stick less one tablespoon)
- 2 eggs
- 2 egg yolks
- 1/2 cup of white granulated sugar
- 1 tsp of brandy or vanilla
- 1/4 cup of all-purpose flour
- cocoa for dusting (optional)
Place 6 ramequins or one muffin tin nearby.
- Place the chocolate and butter in a small saucepan and melt over very gentle heat; when the butter melts, you can begin to stir and you’ll see the chocolate melting as well. No need to risk overheating.
- Melt the pat of butter in the microwave and brush butter inside each ramequin. Place the ramequins in the fridge till needed.
- Meanwhile, place the eggs and yolks and sugar in a mixer bowl and beat the mixture for 8 to 10 minutes until thick and doubled in size; add the brandy or vanilla and the chocolate mixture. Add the flour until combined. Pour the batter into the ramequins and cover them with plastic wrap and freeze. When ready to serve, remove from the freezer and bake in a 350F oven for 20 minutes or until puffed up.
NOTE: You can bake right away in a 350F for about 15 minutes.
18 Comments • Comments Feed
Oui, Chef says:
Oh my….my wife is sending lots of kisses your way for this one. Never would have thought to cook these from frozen….BRILLIANT!
On October 27, 2012 at 9:31 am
They look so puffed and beautiful.
On October 27, 2012 at 9:49 am
Now this is a great idea, how perfect to freeze the perfect dessert and have it when ever you want? It makes me smile 🙂
On October 27, 2012 at 10:30 am
Facile, rapide et délicieux. Que demander de plus?!
On October 27, 2012 at 10:31 am
Rachel (teacher-chef says:
I need more ramequins now so that I have enough to store some in the freezer – BRILLIANT!
On October 27, 2012 at 8:34 pm
@Rachel(teacher-chef): You can use muffin tins!
On October 28, 2012 at 1:24 am
On October 28, 2012 at 3:12 am
Melbourne Food Snob says:
Looks like such a great idea! I must keep a stash of these in the freezer…
On October 28, 2012 at 6:18 am
What a great idea! So easy and perfect for when you need a great dessert in minutes!
On October 28, 2012 at 9:13 am
Sarah | Snap a Bite says:
This is rather dangerous for me… I’d be making tons of batches to freeze and I’d probably eat one every single day. Dangerous but oh so yummy!
On October 28, 2012 at 12:22 pm
Belinda @zomppa says:
Not a bad idea to keep these on hand in the freezer!!
On October 28, 2012 at 1:30 pm
Cheap Ethnic Eatz says:
Oh this so beats a chocolate bar indeed, love this make ahead idea. The 20 min may be too long to wait ha ha,
On October 28, 2012 at 4:30 pm
This sounds like an incredible, do-ahead treat for entertaining! I will most certainly try these.
On October 28, 2012 at 7:23 pm
It looks delicious! And I love the layout of your blog and style of your photographs – so fresh and clean!
On October 29, 2012 at 8:25 am
Jennifer RiceEpstein says:
What a brilliant idea! I may have to try these.
On October 29, 2012 at 11:32 am
très gourmands et tellement tentants!!
Merci ma chère Joumana pour tes gentils voeux de l’Aid!
j’adore le parler libanais,il est tellement doux et câlin!!
On October 29, 2012 at 12:30 pm
This post came at the right time 🙂 . I’m definitely “making and freezing” these puddings next week; I have some friends coming over and I know I won’t have time to prep dessert the same day! Thank you
On October 31, 2012 at 12:48 pm
Yasmeen - WS says:
These are pure danger! In the best possible way 🙂
On November 1, 2012 at 5:30 am