Airfryer Mini Chocolate Desserts
Time
10 minutes
Difficulty
Easy
Serves
2
Satisfy your sweet tooth with these mini chocolate puddings from Jessie Bakes Cakes. Oozing with chocolate and simple to make in the air fryer, they're the perfect sweet treat for dessert.
INGREDIENTS
50g unsalted butter
50g 70% dark chocolate, chopped
1 egg, at room temperature
80g white caster sugar
40g plain flour
20g Whittard Luxury Hot Chocolate
Vanilla ice cream, to serve
Strawberries, to serve
METHOD
- Generously grease 2 x 10cm ramekins with butter and coat the inside with Whittard Luxury Hot Chocolate powder. Tap out any excess.
- Measure the butter and dark chocolate into a bowl and melt in the microwave for 60 seconds or until smooth. Set aside for now.
- In a separate bowl, whisk the egg and sugar together for 1 minute until pale in colour and foamy.
- Pour in the chocolate mixture and sift in the flour and Whittard Luxury Hot Chocolate. Fold everything together until combined.
- Divide evenly between the ramekins, filling each one ¾ full. Cover tightly with foil (shiny side up) wrapping it underneath so it's secure.
- Preheat your airfryer for 2 minutes at 180°C.
- Cook the fondants for 10 minutes, then carefully remove the foil and cook for a further 4-5 minutes until set on top and starting to pull away from the edges.
- Use oven mitts or tongs to remove the ramekins from the airfryer and let sit for 1 minute.
- Run a knife around the outside and turn the fondant out onto a plate.
- Top with vanilla ice cream and a fresh strawberry, then tuck in and enjoy!
50g unsalted butter
50g 70% dark chocolate, chopped
1 egg, at room temperature
80g white caster sugar
40g plain flour
20g Whittard Luxury Hot Chocolate
Vanilla ice cream, to serve
Strawberries, to serve
- Generously grease 2 x 10cm ramekins with butter and coat the inside with Whittard Luxury Hot Chocolate powder. Tap out any excess.
- Measure the butter and dark chocolate into a bowl and melt in the microwave for 60 seconds or until smooth. Set aside for now.
- In a separate bowl, whisk the egg and sugar together for 1 minute until pale in colour and foamy.
- Pour in the chocolate mixture and sift in the flour and Whittard Luxury Hot Chocolate. Fold everything together until combined.
- Divide evenly between the ramekins, filling each one ¾ full. Cover tightly with foil (shiny side up) wrapping it underneath so it's secure.
- Preheat your airfryer for 2 minutes at 180°C.
- Cook the fondants for 10 minutes, then carefully remove the foil and cook for a further 4-5 minutes until set on top and starting to pull away from the edges.
- Use oven mitts or tongs to remove the ramekins from the airfryer and let sit for 1 minute.
- Run a knife around the outside and turn the fondant out onto a plate.
- Top with vanilla ice cream and a fresh strawberry, then tuck in and enjoy!
