Chocolate… there really is nothing better is there? I love it in almost every form apart from chocolate ice-cream. For some reason that always tastes a bit false to me.
A few weeks ago I was talking to the folks from Godiva on Twitter after I saw an advert for their chocolate challenge and they offered to send me some chocolate when I said I was interested in taking part. The brief was simple – create a chocolate dessert that must include a touch of pink and some meringue.
Initially I thought of making a chocolate and caramel mousse but then I realised I can’t have raw eggs at the moment. I knew I wanted to make something quick and easy with minimal messing about as lets be honest, these days it takes all my energy to get through a day at work, I don’t want spending too much time in the kitchen when the sofa is calling.
Then I remembered these chocolate puddings that I love to make – they are quick, easy and hit the spot when you want a yummy dessert. For long enough I had wondered about adding caramel to them so this seemed like the perfect opportunity (and the fact that I had half a tin of caramel sat on the side that needed using up). I also had some mini meringues made for a cake for cake club so this was a double win although you can use shop bought to save on time.
Godiva sent me out some dark and white chocolate chips to try. I used the dark chocolate in the puds and melted the white chocolate down and dyed it pink to crumble over the top – delish!
Chocolate Caramel Puds - serves 4
110g dark chocolate
110g soft brown sugar (the darker the better)
2 egg yolks
110g plain flour
1tbsp caster sugar
knob of melted butter
4tbsp caramel plus extra for decoration
Preheat the oven to 160C (fan)
Melt the chocolate and butter in a bowl over a pan of simmering water
Whisk the eggs and sugar until doubled in volume
Fold the chocolate mix into the egg/sugar mix
Fold in the flour
Grease 4 pudding molds with the melted butter
Coat with a mix of caster sugar and cocoa (tip - mix these together before coating)
Fill each mold half full with the pudding mix
Pop in the fridge for 10mins
Add a tablespoon of caramel to each mold
Pop back in the fridge for a further 10mins
Pour the remaining pudding mix over the caramel
Bake in the oven for 13-15 mins
Tip out immediately and drizzle over some remaining caramel, a scattering of crushed meringue and white chocolate (coloured pink!)
I did have an issue with one or two puds oozing out before I snapped a photo, it just goes to show – these puds are meant to be devoured quickly!
***Thanks to Godiva for sending me out some chocolate to use in this challenge***