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Individual Hazelnut and Chocolate Self-Saucing Puddings with Candied Orange Zest and Creme Chantilly
Recipe by George Calombaris
This is the perfect dessert for anyone who loves a delicious gooey chocolate and hazelnut self-saucing pudding.
- Steps
- Ingredients
Ingredients
Hazelnut Chocolate Pudding
Chocolate Sauce
Candied Orange Zest
Cream Chantilly
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Steps
- Preheat oven to 190°C. Brush six ¾ cup-capacity round ramekins with melted butter and place onto an oven tray.
- Combine flour, hazelnuts, cocoa powder, brown sugar and chocolate in a large bowl and whisk to combine. Make a well in the centre and slowly pour the milk and egg in, whisking until combined. Divide batter evenly between prepared ramekins.
- For the sauce, combine brown sugar, cocoa and warm water in a jug and stir to dissolve. Carefully pour chocolate sauce over prepared puddings to just under full.
- Bake for 13-14 minutes. Remove from oven and stand for 2 minutes. Dust with icing sugar.
- For the orange syrup, combine orange zest, sugar and juice in a small saucepan. Bring to a simmer and cook for 3-4 minutes to a syrup consistency.
- For the cream Cantilly, place all ingredients in a jug with a whisk attachment of a stick blender and whip until soft peaks form.
- Serve puddings with a drizzle of orange sauce and a dollop of Chantilly cream
