STREAMING NOW: The Delicious Miss Dahl

Molten Chocolate Puddings...mini Butterfinger Souffles

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Lovely butterfinger topped mini-suffles. Recipe calls for less, but I like to really lay on the butterfinger dusting. I ground it very finely and coat it both before baking and afterward...then again I love butterfinger! I also like subbing in 50-50 butterfinger chocolate with the chocolate chips! Of course you can do all of this with any candy you love!”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Break up chocolate and melt with 1/2 c butter in microwave-safe bowl or over double boiler. Once melted, sit bowl on a cold surface so that chocolate cools.
  2. Preferably in freestanding mixer, beat eggs and sugar until thick and pale and mousse-like, then gently fold in flour, soda and pinch of salt. Fold in slightly cooled chocolate and butter mixture and then divide among 8 (10-oz) ramekins or custard cups. Bake 25 mins or until edges are set but centers remain soft. Cool 10 minutes.
  3. Meanwhile, prepare glaze. Melt remaining 5 oz chocolate and 3 Tbs butter in microwave or double boiler. Whisk to form smooth glossy mixture, spoon over slightly cooled puddings. Sprinkle with candy. Serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: