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Mrs Frugal

Kate's Chocolate Puddings

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These are the recipes I promised Paul.... hope you like them - they're very chocolatey! If you cook the two recipes within a day or two of each other, you can use up the surplus whites of one recipe in the other. If not, whites freeze very well so just pop them in a plastic bag or little plastic box and freeze them as they will work just as well once defrosted.


Dark Chocolate Puddings - makes 4


100g plain chocolate

100g unsalted butter

150g caster sugar

2 eggs

2 egg yolks

55g plain flour


1. Preheat oven to 190C/GM5. In a pan over low heat, melt butter and chocolate together until smooth and then leave to cool. Butter four 200ml ramekins or small dishes.

2. Lightly whisk eggs, egg yolks and sugar together in a bowl. Whisk in the melted chocolate mixture and sift over the flour and whisk together.

3. Pour the mixture into the prepared dishes and bake for 25 minutes until lightly risen and springy to the touch. Devour!! They should have a crisp crust hiding a lovely moist and gooey centre. Mmmmmm.



Chocolate souffle/mousse - serves 4 (and will use up the 2 egg whites from the previous recipe)


150g dark chocolate

2 medium egg yolks

4 medium egg whites


1. Melt the chocolate either in a double boiler over simmering water or in a microwave) and allow to cool slightly before beating in the egg yolks.

2. Whisk the egg whites until stiff then fold in the caster sugar and continue whisking until glossy and thick.

3. Mix in two spoonfuls of the whites mixture into the chocolate to loosen it a bit then carefully fold in the rest.

4. Divide between four ramekins or small dishes - if you want them as souffles, butter the dishes first.

5. For the souffle, bake at once in a preheated oven at 220C or GM7 for 12 minutes. Serve with a little sifted icing sugar on top.

6. For mousses, chill overnight and serve. I've never done that as they are just divine as souffles!


Hope you enjoy those! I do!!

If you

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Kate - being a bit rubbish at cooking ( :oops: ) - if I made this on Saturday during the day, would I be able to use them in the evening for dinner, or do they need to be eaten straight away :?:


I am talking about the first recipe, for choc puds - they sound divine and it's my turn to make pudding on Sat as we're off to someone's for dinner.....



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The first one is nicer warm as the slightly undercooked centre is like molten chocolate lava! but if you make the second recipe and follow the mousse instruction (i.e don't cook it!), that's lovely cold and could be made in advance no problem as you leave it in the fridge to set. Yum!

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Yes, the both do, Mel. If you cook the second one, it turns into a souffle type pudding with a nice gooey centre - this is the one the boys call Volcano puddings because they're full of chocolate lava! If you chill the second one, it's a really nice mousse. The first one is like the fondant puddings with a soft shell and gooey inside! Mmmmmmm!

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Mel there is a recipe in the All Things Nice section under Annie P's chocolate cake.


I think it's a River Cottage recipe? but hasn't got any flour only eggs sugar chocolate and butter


(if you shake the chocolate first all the calories fall out)


I use half the ingredients for a large (ish) dinner party size or a third of the ingredients for a 7-8" cake tin size.


Tastes divine :D and I've just had a slice while thinking about what to make for this evenings meal :roll: made at the weekend for my nephews party that we held here this year :D


karen x

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