Hot, fudgy chocolate puddings studded with the crunch of cacao nibs are heaven in a bowl, and even more so when you discover the hidden pocket of molten chocolate. We've topped ours with shop-bought espresso ice-cream, but cream and a shot of cooled espresso whisked to thick snowy peaks would also be delicious.
- 150 ml pouring cream
- 100 gm milk chocolate, finely chopped
- 300 gm dark chocolate (56% cocoa solids), finely chopped
- 3 eggs, separated
- 75 gm caster sugar
- 1½ tbsp cacao nibs
- Dutch-process cocoa, for dusting
- Espresso ice-cream and coarsely chopped roasted almonds, to serve
- 1Preheat oven to 180C, and butter and flour four 350ml ovenproof cups or bowls. Bring cream to the boil in a saucepan, then remove from heat and add milk chocolate and half the dark chocolate. Leave for 5 minutes, then whisk until smooth. Pour 1½ tbsp chocolate mixture into the base of each cup or bowl and place in the freezer. Reserve remaining chocolate mixture at room temperature and warm gently just before serving.
- 2Melt remaining dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then remove from heat. Whisk egg yolks and sugar in a separate bowl until thick and pale (2-3 minutes), then fold into dark chocolate. Whisk egg whites and a pinch of salt in a bowl to soft peaks, fold into dark chocolate mixture along with cacao nibs and pour into bowls, filling to 1 cm below rims. Bake until puddings have risen and have a slight wobble in the centre (15-20 minutes).
- 3Dust with cocoa and top with ice-cream, warmed remaining chocolate mixture and almonds, and serve hot.