Little Chocolate Puddings with Stracciatella Ice Cream
These individual, gooey chocolate puddings are perfect for a dessert treat. The mixture takes 10 minutes to prep and can be kept in the fridge until you’re just about ready to serve. Appleby Farm’s Stracciatella, a wonderful vanilla choc chip ice cream made exclusively for Farro, is the perfect accompaniment. Best of all, they’re a great gluten-free choice that doesn’t compromise on flavour or texture.
Grease 4-6 ramekins or mini heat-proof pots with butter. Tip a small amount of cocoa into each pot and rotate until the inside is lightly coated. This will stop your puddings from sticking.
To make the batter, beat together the caster sugar, egg yolks, whole eggs and vanilla paste until pale, thick and fluffy. This will take 3-5 mins in a stand mixer with a whisk attachment, or a little longer with a hand beater.
Place the butter and chocolate callets in a heatproof bowl over a pot of simmering water, stirring gently until melted together. Remove from the heat and set aside to cool slightly. In two batches, fold the egg mixture into the melted chocolate until just combined.
Carefully divide the batter between the prepared ramekins, leaving a little space (1-2cm) in the top of each. At this stage the puddings can be refrigerated for up to 8 hours.
To bake, preheat the oven to 180°C. Place your ramekins on an oven-proof tray and carefully transfer them to the oven. Bake for 10-12 mins until just forming a crust but still gooey inside. Place a generous scoop of Stracciatella ice cream on top of each pudding just before serving.
100g Chocolate Brown 72% chocolate callets
100g butter, cut into cubes, plus extra for greasing ramekins
2 eggs, plus 2 yolks
100g caster sugar
½ tsp Heilala vanilla paste
2 Tbsp Valrhona Cocoa powder for dusting
1 punnet Farro Stracciatella Ice Cream