Mint Chocolate Fudge Puddings

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated 8 Oct 2019


  • Golden caster sugar icon
    Golden caster sugar
    160g (about ¾ cup)
  • Chocolate 60% icon
    Chocolate 60%
    100g (about ½ cup)
  • Unsalted butter icon
    Unsalted butter
    210g (about 1 cup)
  • Egg icon
    2 (100g)
  • Plain flour icon
    Plain flour
    150g (about 1⅛ cups)
  • Cocoa powder icon
    Cocoa powder
    25g (about 4½ tbsp)
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 tsp (5g)
  • Milk icon
    120ml (½ cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (5g)
  • Dark chocolate icon
    Dark chocolate
    120g (about ¾ cup)
  • Single cream icon
    Single cream
    60ml (4 tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Peppermint extract icon
    Peppermint extract
    about ½ teaspoon (2g)


  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Ramekin

Step preview

  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. Fit TM5 bowl to TM5
  5. Heat - approx 5 min, 50°C, speed 1
  6. Scrape down sides of TM5 bowl
  7. Add egg, plain flour, cocoa powder, bicarbonate of soda and milk to the TM5 bowl
  8. Blend - approx 15 sec, speed 5
  9. Transfer content of TM5 bowl to 8 ramekins halfway
  10. Cook until set - 10 min, 180°C
  11. Remove
  12. Prepare TM5 bowl
  13. Add unsalted butter, vanilla bean paste, dark chocolate, single cream, sea salt and peppermint extract to the TM5 bowl
  14. Heat - approx 5 min, 50°C, speed 1
  15. Stir until combined
  16. Pour content of TM5 bowl into 8 ramekin gently
  17. Serve
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