A Touch of Sea Salt Fondant Pudding
- 100g butter
- 100g LINDT EXCELLENCE A Touch of Sea Salt
- 40g yolks (2 large)
- 100g eggs (2 large)
- 50g flour
- 20g sugar
- 4 LINDOR Caramel Truffles (optional)
Place the butter and chocolate into a double boiler and allow to melt. Alternatively melt both gently in the microwave on low heat.
Mix the yolks and eggs together, whisking to a foam. Then pour the melted chocolate butter mixture into the eggs whilst stirring.
Combine the sugar and flour in a bowl and mix well. Stir in the sugar/flour mix and keep stirring until a smooth batter is achieved.
Lightly grease the Le Creuset Small Ramekins and pour in the batter 5mm from the top. Insert a LINDOR Caramel Truffle to the bottom and then dust the top with a generous layer of icing sugar. (This will give an interesting crunchy and cracked appearance to the pudding.)
Bake for 10 – 13 minutes on 160°C (the centre should feel soft once touched). Once baked, remove from the oven. Allow to cool slightly and serve with vanilla ice cream.