Molten Chocolate Puddings...mini Butterfinger Souffles – a delicious recipe with bittersweet chocolate, tbsps butter, butter, eggs, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F Break up chocolate and melt with 1/2 c butter in microwave-safe bowl or over double boiler.
2
Once melted, sit bowl on a cold surface so that chocolate cools.
3
Preferably in freestanding mixer, beat eggs and sugar until thick and pale and mousse-like, then gently fold in flour, soda and pinch of salt.
4
Fold in slightly cooled chocolate and butter mixture and then divide among 8 (10-oz) ramekins or custard cups.
5
Bake 25 mins or until edges are set but centers remain soft.
6
Cool 10 minutes.
7
Meanwhile, prepare glaze.
8
Melt remaining 5 oz chocolate and 3 Tbs butter in microwave or double boiler.
9
Whisk to form smooth glossy mixture, spoon over slightly cooled puddings.
10
Sprinkle with candy.
11
Serve immediately.
1717
kcal
Calories
142
g
Fat
98
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 ounces bittersweet chocolate, ½ cup tbsps butter, room temperature, 3 tablespoons butter, room temperature, 4 eggs, and more.
Yes, Molten Chocolate Puddings...mini Butterfinger Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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