13 May Easy Chocolate Molten Puddings

Recipes, Sweet

Easy Chocolate Molten Puddings

13 May 2022

PREP TIME: 15 mins - Chill Time: 1 - 2 hours - Cook Time: 12 - 14 mins -   Yield: 600ml

Chocolate molten puddings are a lovely, rich, chocolate mixture, cooked in individual moulds. When turned out onto a plate - the barely cooked chocolate shell is containing a lovely soft mass of chocolate which will ooze onto the plate once the shell is disturbed.

This is a perfect dessert for both less confident cook as well as the more accomplished.  You can prepare the mixture up to a day or two in advance, allow it to set in its moulds in the refrigerator and simply place them in the oven for an easy dessert that can be as grand or as unassuming as you choose.

These puddings are especially beautiful when served with roasted fruits such as grapes and figs. Simpler presentation options include a light dusting of icing sugar or caster sugar and or powdered coffee. Garnish with fresh berries, herbs and or edible flowers. Serve with Creme Fraiche.

Individual dome shaped dariole moulds of 110 - 130ml capacity are ideal. Alternatively use same size oven proof jars, coffee cups or glasses to cook the puddings in.

Be sure to allow enough time for the prepared moulds to chill in the refrigerator before adding the cool pudding mixture and enough time for the mixture to then set in the moulds in the fridge before cooking. If you are new to this game - consider making one or two extra in case the puddings are not cooked enough when you transfer them to a plate. They will still taste great but the splat on a plate is never as attractive as a perky pudding.

Recipe Template


150 g butter plus extra for greasing the moulds

150 g dark (70% cocoa) chocolate

2 tablespoons dark cocoa powder

58 g caster sugar

6 eggs

1 tablespoon plain flour

Creme Fraiche to serve

Caster sugar, Icing Sugar and or Coffee powder to serve

Mint leaves, edible flowers and or berries to garnish.


Digital Scales

Chopping board and kitchen knife

Bain marie



2 x Mixing bowls

Dariole moulds or same size oven proof pots, jars or glasses.

Oven tray


1. Prep

Chop the chocolate into pieces

Chop the butter into pieces

Separate 3 of the eggs.

Set up the Bain Marie  - place a mixing  bowl just above a pot of water over moderate heat. Bring the water to a boil and reduce to a simmer.

Grease the dariole moulds generously with butter. Place on an oven tray and chill in the refrigerator for at least at least 10 minutes.

Dust the moulds with cocoa - tapping out any excess and return the moulds to the fridge to continue chilling.

2. Prepare the Mixture

Place 150g chopped chocolate into the Bain Marie bowl with the caster sugar.

Add 150g chopped butter and stir well to combine.

Remove from the heat when all is melted.

Combine the three whole eggs and 3 egg yolks in a mixing bowl. Whisk well to combine.

Stir the hot chocolate mixture to reduce the temperature a little.

Using a whisk to stir, drizzle in the beaten eggs - as for adding oil to a mayonnaise.

Stir well to combine.

Add 1 tablespoon plain flour and stir to combine.

Cool for about 10 minutes (so you don’t melt the butter in the chilled moulds).

3. Assembly

Add the cooled chocolate mixture to the chilled, prepared moulds

4. Chill

Arrange the filled moulds on an oven tray and return to the fridge and chill for at least 1 hour to 2 hours or even over night or the next day if you need to.  Once the mixture is in the moulds it stabilises with chilling and only needs to cook in the oven.

5. Cook

Place the moulds in a preheated oven at 200 c and cook for about 12 - 14 minutes .

When cooked - There should be a lovely thin crust around the moulds and on top and the mixture inside should be warm and runny.

6. To Serve:

Let the puddings sit for about 5 - 10 minutes before you try and remove them. 

To remove them, simply run a knife around the inside edges of the mould and place a plate on top and invert so that the mould empties onto the plate while maintaining its shape - the centre should be very soft though not too runny.

Sprinkle with sifted caster sugar or a mixture of sugar and coffee powder. Garnish with edible flowers and or herbs.


Recipe adapted by Elizabeth Peddey  from  recipe by George Colombaris : - 


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