Name: Chocolate-box puddings
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 80 gram roasted hazelnuts, finely chopped; 200 gram packet valrhona dark chocolate crunchy pearls; 100 gram butter; 300 gram caster sugar; 2 teaspoon vanilla extract; 8 free-range eggs; 1/2 cup plain flour; 600 gram dark cooking chocolate, melted; 4mm gold metallic sugar pearls (cakestuff.co.nz); metallic gold food paint (from cake-decorating suppliers); whipped cream, to serve (optional)

Chocolate-box puddings

I have marvellous holiday memories of fighting with my brother and sister over the contents of boxes of Christmas chocolates while holed up waiting for rain to clear.

Makes 12

Prep

30M

Cook

10M

Total

40M

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Ingredients

80 gram roasted hazelnuts, finely chopped

200 gram packet valrhona dark chocolate crunchy pearls

100 gram butter

300 gram caster sugar

2 teaspoon vanilla extract

8 free-range eggs

1/2 cup plain flour

600 gram dark cooking chocolate, melted

4mm gold metallic sugar pearls (cakestuff.co.nz)

metallic gold food paint (from cake-decorating suppliers)

whipped cream, to serve (optional)

Method

1.Preheat oven to 200°C. Grease a 12-hole Texas muffin tin and line with large paper cases. Place 1 tsp of chopped hazelnuts and 5-6 crunchy pearls in the base of each muffin case.

2.Cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, until combined. Fold in the flour and mix to a smooth batter.

3.Add the melted chocolate and mix to combine. (See Cook’s Note here if you want to make the puds in advance.)

4.Divide mixture evenly between the cases and bake for 10-12 minutes. Remove from oven, lift out each pudding and gently invert onto plates. Remove paper cases.

5.Scatter with gold and chocolate pearls and drizzle with a little food paint. Serve with whipped cream if desired.

Fiona Hugues

Ingredients

Method

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