Hot, fudgy chocolate puddings studded with the crunch of cacao nibs are heaven in a bowl, and even more so when you discover the hidden pocket of molten chocolate. We’ve topped ours with shop-bought espresso ice-cream, but cream and a shot of cooled espresso whisked to thick snowy peaks would also be delicious.
Ingredients
Method
1.Preheat oven to 180C, and butter and flour four 350ml ovenproof cups or bowls. Bring cream to the boil in a saucepan, then remove from heat and add milk chocolate and half the dark chocolate. Leave for 5 minutes, then whisk until smooth. Pour 1½ tbsp chocolate mixture into the base of each cup or bowl and place in the freezer. Reserve remaining chocolate mixture at room temperature and warm gently just before serving.
2.Melt remaining dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then remove from heat. Whisk egg yolks and sugar in a separate bowl until thick and pale (2-3 minutes), then fold into dark chocolate. Whisk egg whites and a pinch of salt in a bowl to soft peaks, fold into dark chocolate mixture along with cacao nibs and pour into bowls, filling to 1 cm below rims. Bake until puddings have risen and have a slight wobble in the centre (15-20 minutes).
3.Dust with cocoa and top with ice-cream, warmed remaining chocolate mixture and almonds, and serve hot.
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