nigel slater’s hot chocolate puddings

I finally packed away the Christmas decorations yesterday.  Figured V-Day roses and a plate full of holiday cards couldn’t sit next to each other on the dining room table.  Cheesy as it is, I kind of like Valentine’s Day.  It’s an excuse to buy treats for the dog, cut our paper hearts, and make something delicious. 

This year, I tried Nigel Slater’s recipe for hot chocolate puddings.  The dark horse ingredient here is two heaped tablespoons of nutella, which adds some nutty depth to these warm and oozy chocolate cups.  For anyone who likes chocolate, this is a weak in the knees kind of dessert.

Speaking of weak knees & love.

This little mop-head is in desperate need of a trim.  Happy V-Day from me & my fuzzy valentine.  xx

Not the treat you were looking for?  Here’s a few more V-Day options from the achives:

chocoalte:

  1. alice medrich’s torta cioccolata
  2. chocolate sables
  3. chocolate divine {flourless chocolate cake bliss}
  4. chocolate pots de creme with nutella {!} chantilly
  5. drunken fig truffles

non-chocolate:

  1. cream puffs
  2. plum frangipane tart {sub the plums with pears or frozen rasperries}
  3. easiest fresh strawberry tart with a gingersnap crust {if you find good looking berries, go for it; if they’re not looking too hot, cook briefly with a pinch of sugar to soften and sweeten}
  4. cherry clafoutis {use any frozen red berry this time of year}
  5. lemon sponge cups {dress them up with a few berries + some whipped cream}

One Year Ago: Drunken Fig Truffles.

Hot Chocolate Puddings

  • 7 oz bittersweet chocolate, coarsely chopped
  • 5 tbsp unsalted butter, diced
  • 1/4 cup granulated sugar (Nigel Slater calls for 1/2 cup – add more if you like sweeter desserts.)
  • 3 eggs, separated
  • 2 heaping tbsp nutella, or another chocolate hazelnut paste

Preheat the oven to 400 degrees and butter 4 6oz ramekins. 

Place the chocolate and the butter in a metal bowl set over just simmering water (or use a double boiler if you have one.)  Stirring occasionally, leave it to melt.

Meanwhile, combine the sugar and the egg yolks in the bowl of stand mixer fitted with a whisk attachment and whisk until creamy, frothy, and pale yellow – this will take a minute or two.  You can also use a handheld electric mixer to do this.

In a separate bowl, whisk the egg whites until stiff peak form.

Once the chocolate is melted, add the nutella and stir to incorporate.  Remove from the heat and fold the chocolate mixture into the beaten egg yolks.  Gently fold in the beaten whites – make sure there are no visible streaks of whites left. 

Divide the mixture between the prepared ramekins and bake 12 to 15 minutes until risen.  The tops should be cracked, but the centers still melty.  Serve warm, topped with a little cocoa or powdered sugar.  Leftovers are delicious cold with a small pour of cream.

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