Project Description

Warm Chocolate Chilli Soft-Centred Puddings

Warm Chocolate Chilli Soft-Centred Puddings are actually simple to make but impressive to serve. They can even be made in advance.

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


150g chilli chocolate
125g butter
3 eggs
1 teaspoon (5 ml) vanilla extract
1/3 cup (50g) plain flour
2 tablespoons sugar
2 teaspoons (10 ml) Vincotto, port r caramelised balsamic
Crème Fraiche to serve
For dusting:
½ teaspoon of chilli powder
½ teaspoon ground cinnamon
1 teaspoon cocoa powder


  1. Preheat oven to 165°C (145°C fan-forced). Grease ½ – ¾ cup individual ramekins, dariole moulds or muffin tins with butter.
  2. Melt butter and chocolate in microwave or double saucepan.
  3. Whisk the eggs, vanilla, flour and sugar together. Add the melted chocolate and Vincotto. Mix well. (At this stage you can refrigerate the mixture for several days – ideal if cooking it for a dinner party. It will take a little longer to cook of baked from cold.) Pour into the prepared moulds and bake for 10 – 15 mins only or until just firm.
  4. Meanwhile, combine the chilli powder, ground cinnamon and cocoa powder in a bowl.
  5. Serve puddings immediately they are cooked with a spoonful of crème fraiche and sprinkle over dusting.

Lyndey’s Note: Vincotto is made by cooking the must of grapes which have withered on the vine for 30 days beyond ripening.

Related Recipe: Try using chilli chocolate in Chocolate Truffles.

Recipe by Lyndey Milan originally published in Selector Magazine Calendar 2013
Photography by: Jean Paul Urizar
Styling by: Michaela La Compte