Flourless chocolate puddings with creamy cloud tops

Servings:

These are my kind of melt-n-mix mini puddings that are easiest of all to make, perfect for sharing, and they’re gluten-free! Baking cakes and puddings is always best done in a conventional oven, which is why most fan ovens provide a “conventional” setting. That way, the batter doesn’t rise too quickly and crack on you. Luckily, even if this happens, once they’re cooled, you can mask any funny business with a decadent dollop of fluffy-cloud cream and crème fraiche, which you can whisk by hand, or set and forget in your stand mixer. Think of the flavour profile as an Irish coffee, in solid form. The espresso and whiskey balances brilliantly with the broody sweetness of couverture chocolate and cocoa. ‘Couverture’ refers to the quality of the chocolate, with a greater percentage of cocoa butter and finer texture, which gives it that rich, melt-in-the-mouth result we crave in chocolate desserts. Indeed, with the surprising pops of salted chocolate already gilding this lily, you’re welcome to leave the whiskey (and even the coffee) out entirely if making these with the kiddies, swapping in 50ml of just-boiled water instead.