Roasted hazelnut hot chocolate puddings
Serves 6 | prep 25 mins | total time
Roasted hazelnut hot chocolate puddings
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Serves 6 | prep 25 mins | total time
Watch your guests' faces when the gooey interior runs out – heaven!
Rate
Nutritional information (per serving)
Calories
358Kcal
Fat
21gr
Saturates
6gr
Carbs
32gr
Sugars
25gr
Fibre
2gr
Protein
9gr
Salt
0.2gr
Ingredients
- 20-30g butter
- 100g blanched hazelnuts, very finely chopped
- 180g dark chocolate (70% cocoa solids), broken into chunks
- 4 eggs, separated
- 100g caster sugar
- 50g plain flour
Step by step
Get ahead
Make the puddings a few hours ahead and chill. They will need a couple of minutes extra cooking straight from the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 6 ovenproof cups or small ramekins with the butter, then sprinkle 25g of the finely chopped hazelnuts evenly around the insides. Set aside another 25g for topping the puddings.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the base of the bowl touch the water). Cool slightly.
- While the chocolate is cooling, in a separate bowl whisk the egg yolks, sugar and remaining 50g hazelnuts together.
-
Tip Whisk the melted chocolate into the egg-yolk mixture, then fold in the flour.
- In another (very clean and dry) bowl, whisk the egg whites with an electric whisk until stiff. Stir a spoonful into the chocolate mixture to loosen it, then gently fold in the remainder.
- Pour the pudding mixture into the prepared cups or ramekins and sprinkle the reserved hazelnuts on top. Stand on a baking tray and bake for 9-10 minutes. Serve straight away – they will carry on cooking if left to stand.
Recipe adapted from Clodagh’s Suppers: Suppers To Celebrate The Seasons by Clodagh McKenna (Kyle Books, £20). -
Tip Try swapping the hazelnuts for Brazils, almonds or pistachios. Berries are nice in the pudding mix, too
