In a separate saucepan, bring the cream to just below boiling, then add it to the melted chocolate (14) and mix well (15). Allow it to cool slightly. Take the mold from the fridge, pour the cooled ...

Working with one mold at a time, place 1/4 cup melted chocolate in a mold; using a pastry brush or the back of a small spoon, paint the inside of each mold with the chocolate, completely covering ...

melted, plus extra for greasing 2 eggs, beaten 150g caster sugar 80g self-raising flour 12 caramel chocolate buttons Pouring cream, to serve (optional) Equipment 4 dariole moulds, or a muffin tray ...

Working with one mold at a time, place 1/4 cup melted chocolate in a mold; using a pastry brush or the back of a small spoon, paint the inside of each mold with the chocolate, completely covering ...

Working with one mold at a time, place 1/4 cup melted chocolate in a mold; using a pastry brush or the back of a small spoon, paint the inside of each mold with the chocolate, completely covering ...

Add the cocoa to the melted butter in a bowl ... Spoon the chocolatey mixture into the prepared dariole moulds and then push three chocolate buttons down into each pudding, until just submerged.