Gooey Brown Butter Chocolate Puddings
You know I am a chocoholic by now surely? It is the other language that I speak fluently. I have recently found out that I am to accompany several other industry professionals on a cacao plantation tour in West Africa with Callebaut Australia and I don’t mind saying, I am pretty excited. When I left Thermomix in Australia just on 6 years ago it was to start a chocolate business, Crio Bru, but to make money while that got going, I started cooking classes and wrote a book or three! Hahaha, and here we are, more about the cooking business than ever. But, my love for all things chocolate and my thirst for knowledge about the whole thing has not waned at all. So this is just really exciting for me.
I plan to release a lot more chocolate recipes in the next few months, so I hope you’re ready. To source Callebaut in Australia, you can head to Savour School, either online or in person. I know Costco also have one line only.
This recipe is perfect for cooler weather, gluten free, and full of brown buttery goodness. Enjoy.
Are you following me on Facebook, Instagram, Pinterest and Twitter?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 40 Grams almonds almonds
- 250g butter plus some more BUY
- 75 Grams golden caster sugar
- 6 eggs
- 180 Grams chocolate dark, in pieces BUY
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
Preheat oven to 160°C and butter 8 medium sized ramekins.
- 2
Cook the butter on a medium high heat, swirling continually until it smells sweet and the milk solids turn a golden brown. Just don’t over do it.
- 3
Place the eggs, sugar and vanilla into a clean, dry Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC off.
- 4
Remove from the bowl and set aside.
- 5
Place almonds into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 6
Add chocolate and browned butter to the Thermomix bowl, measuring the butter. Add more as needed to make the butter quantity up to 200g. The amount you need to add will vary depending on how far you took the buerre noisette.
- 7
Melt 10 min/50°C/speed 1. Stop and scrape down sides of bowl as required.
- 8
Add the egg mixture and fold through 5 sec/speed 4. Finish using your spatula.
- 9
Divide between buttered dishes and bake 15 minutes until just set.
- 10
Serve hot with cream or ice cream.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
