Dark and White Mint Chocolate Saucy Puds
- 30 minutes
![]()
Prep time - 10 minutes
![]()
Cooking time - 4
![]()
Servings - Easy
![]()
Difficulty
Ingredients
White Choc Mint Ganache
- 2 eggs, large2 eggs, large
- 50g light muscovado sugar
- 2 tsps plain flour
- 2 tsps cornflour
- ¼ tsp mint extract
- 140g dark chocolate
- 110 grams Stork
- 2 tbsps double cream
- 100g white chocolate
- 20g Stork tub
- 1 tbsp Elmlea double
- 4 fresh mint leaves, finely chopped
- 1 tsp Cocoa powder to dust pudding moulds
Instructions
how_make
- Prepare the white chocolate mint ganache. Gently melt together the white chocolate, Stork, double cream and finely chopped mint leaves. Stir until smooth and glossy.
- Divide the mixture between 4 silicone petit four cases or the recesses of a silicone ice cube tray. Place in the freezer for 30 minutes to harden.
- To make the pudding batter beat together the eggs and the sugar till combined. Sift over the plain flour and cornflour and mix well. Stir through the mint extract.
- Melt together the plain chocolate, Stork and cream and stir until evenly mixed. Add this to the pudding batter and mix well.
- Set the batter to one side to cool to room temperature.
- Prepare 4 pudding moulds. Grease well and add the cocoa powder. Turn the mould to coat the base and sides well before tapping out the excess.
- Preheat the oven to 180c (fan)/200c/Gas Mark 5.
- To assemble the puds add a generous spoonful of dark chocolate pudding mixture to the base of each mould.
- Take the hardened ganache from the freezer and add 1 portion to the centre of each pudding.
- Split the rest of the chocolate pudding mixture between the 4 moulds, adding it on top of the white chocolate mint ganache.
- Bake the puddings for 8-10 minutes in the oven.
- Release from the moulds straight onto a plate and serve right away.
