Molten Hot Pocket Drops

· Recipes
Author

Oh man, are you ready for some chocolatey goodness? I certainly am and these molten chocolate pots deliver maximum chocolate flavor for minimal effort.

School was exhausting today due to some work interruption and no amount of French food was going to cure my craving for chocolate. On the drive home I was dreaming of the perfect dessert for a cold Sunday afternoon. It had to be rich (of course), gooey, and absolutely drenched in chocolate flavor.

Now, this isn’t the type of thing you want to can eat every day. Read: It has a whole stick of butter in it. Just a warning. But as a treat once in a while, I’m okay with it.

Molten Chocolate Goodness (makes 2-3 servings)

3/4 cup good quality dark/bittersweet/semi-sweet chocolate, chopped
1 stick butter, softened is best
1 tsp of butter, for buttering the ramekins
2 whole eggs
3/4 cup sugar
1/2 tsp vanilla extract
pinch salt
1/2 tsp instant coffee powder
3 tbsp all purpose flour
2 or 3 1-cup/1.5-cup capacity ramekins

Melt the chocolate and butter in a bain marie, stirring to combine. Set aside to cool.
Butter your ramekins using the remaining tsp of butter.
In a separate bowl, lightly whisk together the eggs, sugar, vanilla, salt, and coffee powder.
Sift or sprinkle the flour over the egg mixture. Whisk in.
If baking immediately: Pre-heat oven to 400 degrees F.
Fold in cooled chocolate/butter mixture.
Divide into ramekins as desired.
Bake for 20 minutes. Cool for 5 minutes before serving.

Look at this crackly top. It is just gorgeous!

So. SO. Good.

Oh, and if you’re not going to bake these immediately, cover them with plastic wrap and pop them in the fridge. Due to the raw egg factor, I wouldn’t prep them more than a day in advance. Bring to room temp before baking.

And yes, they are basically “lava” cakes. But who has the patience to invert and plate these lovelies with the smell of chocolate wafting in your face? Not this girl, I can assure you!