A sophisticated chocolate treat for Easter.
1. Place moulds in freezer for 10 minutes. When chilled, brush insides with melted butter. Chill again until needed.
2. Melt chocolate and butter together. Set aside.
3. Over a water bath, in a metal bowl, whisk eggs, yolks and sugar until thick and fluffy
4. Fold together eggs and chocolate mixture gently, then sieve in flour
5. Pour mix into moulds
6. Refrigerate until needed
7. Bake at 170°C for 10 minutes until they ‘pop’
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