Minty Chocolate Fudge Puddings

Name: Thermomix recipe: Minty Chocolate Fudge Puddings
Prep time: 10 min
Cook time: 10 min
Ingredients: 160 Grams unsalted butter; 160 Grams raw caster sugar; 100 Grams chocolate dark; 2 eggs; 150 Grams plain flour; 25 Grams chocolate cocoa powder; 1 Teaspoon baking soda; 120 Grams milk; 50 Grams unsalted butter chopped; 120 Grams chocolate dark; 60 Grams cream; 1 Teaspoon vanilla bean paste; 1 Pinch pink salt flakes; 5-8 Drops doTERRA Peppermint Oil or 1/2 tsp peppermint essence

Make on Fresco

Makes 6-8 Prep Time 10 minutes Cook Time 10 minutes Rated: Print

SO here is another one of those oldie but goldie recipes that I used to make the old fashioned way with a bowl and whisk and strong biceps…revamped for Thermomix and delicious in every way….none of that low fat stuff here guys! Designed for chocoholics and great in winter. Not quite a fondant that you hear so much about on cooking shows, but certainly close to it. And that Peppermint Sauce!!! OH sweet mercy. Thank you Callebaut chocolate for being amazing! Thank you doTERRA peppermint oil for being so minty!!

By the way, this sauce stands alone as the perfect topping for ice cream, pancakes or hell, even brioche toasted! (You didn't hear it from me!)

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Need

Puddings
160 Grams unsalted butter BUY
160 Grams raw caster sugar BUY
100 Grams chocolate dark BUY
2 eggs
150 Grams plain flour
25 Grams chocolate cocoa powder BUY
1 Teaspoon baking soda
120 Grams milk
Pepperminty Sauce
50 Grams unsalted butter chopped BUY
120 Grams chocolate dark BUY
60 Grams cream
1 Teaspoon vanilla bean paste BUY
1 Pinch pink salt flakes BUY
5-8 Drops doTERRA Peppermint Oil or 1/2 tsp peppermint essence BUY

Do

1: Preheat oven to 180ºC and lightly grease 8-10 ramekins.
2: Place sugar, butter and chocolate into Thermomix bowl and melt 5 min/50°C/speed 1 stopping to scrape down sides of bowl as necessary.
3: Add all remaining ingredients and blend 15 sec/speed 5.
4: Half fill ramekins and bake for 10 minutes until almost set in the centre. Remove from the oven. They will keep cooking with residual heat, so don't worry if they look a bit under done.
5: To make sauce, place all ingredients into clean dry Thermomix bowl and melt 5 min/50°C/speed 1. Stir to fully combine.

Serve whilst still warm with plenty of cream and the peppermint sauce. Micro mint leaves optional!!

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!