Mint Chocolate Puddings with After Eight

Who doesn’t like to feel a little gooey inside? These mint chocolate puddings of loveliness would make an ideal dessert for a home made Valentines’ dinner menu. Or they could be whipped up in larger quantities for a tableful of guests as an easy dinner party dessert. This recipe was originally commissioned by After Eight mints in 2014.

Total baking time is an astonishingly short 8 minutes, from start to finish you could have these done in 30 minutes. You could have the batter sat in the dishes in advance and bake them just before serving.

They’re flavoured with a few pieces of broken After Eight mint wafer inside but you might also try the same technique with any left over soft centred chocolates from your Christmas selection tins that are still lurking about.

Pouring the batter from a mixing bowl with a spout makes decanting to the individual dishes easier but isn’t essential.

Do you melt at the thought of warm mint chocolate puddings?

For an alternative chocolate pudding using a bought chocolate bar, take a look at Mars Bar Slow Cooker Rice Pudding which is also a gooey melting individual chocolate pudding.

Print Recipe

5 from 1 vote

Mint Chocolate Puddings

A quick and easy dessert suitable for intimate dinners for two or dinner parties alike. They're best served warm and still melting but you can have the batter sat ready to bake in the ramekins in advance.

Prep Time15 minutes mins

Cook Time8 minutes mins

Total Time23 minutes mins

Servings: 4 -6 depending on ramekin size

Author: Sarah Trivuncic

Ingredients

• 100 g dark cooking chocolate broken into squares
• 110 g butter
• 2 tbsp low fat creme fraiche
• 2 large eggs
• 50 g soft light brown sugar
• 25 g plain flour
• 8 After Eight mint wafers broken into quarters

Instructions

• Preheat the oven to 200c or gas mark 6.
• Grease the ramekins - I used a cake spray - and place on a baking sheet lined with baking parchment paper.
• Melt the chocolate and butter together in a double boiler or a bowl over simmering water. Once just melted, turn off the heat and fold in the creme fraiche with a metal spoon.
• Meanwhile, in a medium size mixing bowl, beat the eggs and sugar together until smooth. Sieve over the flour and fold in until smooth too.
• Pour the chocolate mixture into the mixing bowl and fold until smooth.
• Decant the chocolate batter into ramekins to cover the bottoms, place pieces of After Eight on top then cover with the rest of the chocolate batter.
• Bake for around 8 minutes, the surface should be cooked but the cakes still wobbly. Serve whilst still warm for best molten effect.

Notes

Makes 4-6 depending on ramekin size

Recipe post commissioned by After Eight for a fee.