Valentine’s Day recipes: Molten chocolate puddings

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.

chocolate pudding
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.