Triple chocolate molten chocolate brownie pots for a Valentines Day dessert
" data-orig-size="4000,6000" data-image-title="Molten triple chocolate brownie pots" data-image-caption="" aperture="aperture" />Valentine’s Day is coming up and if there’s one treat that never gets old it’s chocolate! This triple chocolate dessert is perfect for spoiling your loved ones (and yourself) and is sure to sweeten up your celebration. It’s dark and rich (not too sweet, which I love) and has a gooey melted chocolate center. Creamy vanilla ice cream and fresh raspberries complement these warm brownie pots beautifully, it’s pure indulgence.
Molten chocolate brownie pots with fresh raspberries and ice cream
" data-orig-size="3905,4726" />
Molten triple chocolate brownie pots with fresh raspberries and ice cream for Valentines Day
" data-orig-size="4000,6000" data-image-title="Molten triple chocolate brownie pots" data-image-caption="" aperture="aperture" />You can adjust the baking time according to your pudding preference. I like my brownie pots on the gooey side so I find 16 minutes is perfect, but if you like yours baked through a bit more you can bake it longer. Baking time also varies with each oven, and the ramekins that you use, so keep an eye on the brownie pots while they bake. You want them cooked and firm on the outside but still soft in the center. This recipe serves four but you could easily halve it to serve two.
Triple chocolate molten brownie pots for a Valentines Day dessert
" data-orig-size="4000,6000" data-image-title="Easy triple chocolate brownie recipe" data-image-caption="" height="1140" eos="" width="760" aperture="aperture" />For more dessert inspiration check out these delectable recipes: Nutella cheesecake mousse, chocolate and Kahlua mousse pots and white chocolate and granadilla semifreddo.
Triple chocolate molten brownie pots for a Valentines Day dessert
" data-orig-size="4000,6000" />TRIPLE CHOCOLATE MOLTEN BROWNIE POTS
- Servings: 4
- 180 g 70% dark chocolate, chopped
- 50 g butter
- 75 g castor sugar
- 125 ml (½ cup) milk
- 120 g cake flour
- 30 ml (2 tbsp) cocoa powder
- 5 ml (1 tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
- 40 g (about 4 blocks) white chocolate for centre
- fresh raspberries, to serve
- vanilla ice cream, to serve
1.) Preheat the oven to 180ºC and lightly grease four ramekins.
2.) Place the dark chocolate and butter in a saucepan. Stir over a low heat until just melted. Remove the saucepan from the heat and whisk in the sugar.
3.) Add the milk and whisk to combine. Sift in the flour, cocoa, baking powder and salt and stir until just combined.
4.) Divide the batter between the ramekins. Gently press a block of white chocolate into each ramekin and use the back of a teaspoon to cover it in batter.
5.) Place the ramekins on a small tray and bake for 16 – 18 minutes until set around the edges but still slightly soft in the center.
6.) Allow to stand for 5 minutes before serving with raspberries and a scoop of ice cream.
