Mint Chocolate Fudge Puddings

by

Tenina Holder

POSTED May 14, 2019 (LAST UPDATED October 14, 2020)

Serves

8

Total Time

20mins

Calories

539

Minty fresh with a great dash of chocolate sauce to go around!

recipe-image

    INGREDIENTS


  • Golden caster sugar icon
    Golden caster sugar

    160 g (about ¾ cup)

  • Chocolate 60% icon
    Chocolate 60%

    100 g (about ½ cup)

  • Unsalted butter icon
    Unsalted butter

    210 g (about 1 cup)

  • Egg icon
    Egg

    2 (about 100 g)

  • All purpose flour icon
    All purpose flour

    150 g (about 1 ¼ cups)

  • Cocoa powder icon
    Cocoa powder

    25 g (about ¼ cup)

  • Baking soda icon
    Baking soda

    1 teaspoon (about 5 g)

  • Milk icon
    Milk

    120 g (about ½ cup)

  • Vanilla bean paste icon
    Vanilla bean paste

    1 teaspoon (about 6 g)

  • Dark chocolate icon
    Dark chocolate

    120 g (about ¾ cup)

  • Single cream icon
    Single cream

    60 g (about ¼ cup)

  • Sea salt icon
    Sea salt

    1 pinch

  • Peppermint extract icon
    Peppermint extract

    ½ teaspoon (about 2 g)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Grease 8 clean ramekins lightly
  • 3. Add golden caster sugar, chocolate 60% and unsalted butter to the TM5 bowl
  • 4. Heat - approx 5 min, 50°C, speed 1
  • 5. Scrape down sides of TM5 bowl
  • 6. Add egg, all purpose flour, cocoa powder, baking soda and milk to the TM5 bowl
  • 7. Blend - approx 15 sec, speed 5
  • 8. Transfer content of TM5 bowl to 8 ramekins halfway
  • 9. Cook until set - 10 min, 180°C
  • 10. Remove
  • 11. Prepare TM5 bowl
  • 12. Add unsalted butter, vanilla bean paste, dark chocolate, single cream, sea salt and peppermint extract to the TM5 bowl
  • 13. Heat - approx 5 min, 50°C, speed 1
  • 14. Stir until combined
  • 15. Pour content of TM5 bowl into 8 ramekins gently
  • 16. Serve

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