Roasted hazelnut hot chocolate puddings
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Dora Kazmierak
Roasted hazelnut hot chocolate puddings
Watch your guests' faces when the gooey interior runs out – heaven!
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
358Kcal
Fat
21gr
Saturates
6gr
Carbs
32gr
Sugars
25gr
Fibre
2gr
Protein
9gr
Salt
0.2gr
Clodagh McKenna
Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Clodagh McKenna
Born in Cork, Clodagh McKenna trained at Ballymaloe Cookery School and now champions local, seasonal food on TV, YouTube and in print. Her new book, Clodagh’s Suppers: Suppers To Celebrate The Seasons (Kyle Books, £20) is out now
See more of Clodagh McKenna’s recipes
Ingredients
- 20-30g butter
- 100g blanched hazelnuts, very finely chopped
- 180g dark chocolate (70% cocoa solids), broken into chunks
- 4 eggs, separated
- 100g caster sugar
- 50g plain flour
Step by step
Get ahead
Make the puddings a few hours ahead and chill. They will need a couple of minutes extra cooking straight from the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 6 ovenproof cups or small ramekins with the butter, then sprinkle 25g of the finely chopped hazelnuts evenly around the insides. Set aside another 25g for topping the puddings.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the base of the bowl touch the water). Cool slightly.
- While the chocolate is cooling, in a separate bowl whisk the egg yolks, sugar and remaining 50g hazelnuts together.
- In another (very clean and dry) bowl, whisk the egg whites with an electric whisk until stiff. Stir a spoonful into the chocolate mixture to loosen it, then gently fold in the remainder.
-
Pour the pudding mixture into the prepared cups or ramekins and sprinkle the reserved hazelnuts on top. Stand on a baking tray and bake for 9-10 minutes. Serve straight away – they will carry on cooking if left to stand.
Recipe adapted from Clodagh’s Suppers: Suppers To Celebrate The Seasons by Clodagh McKenna (Kyle Books, £20).TipTry swapping the hazelnuts for Brazils, almonds or pistachios. Berries are nice in the pudding mix, too
