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Chocolate and peanut butter molten puddings

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  • Gluten free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in protein
  • 1 serve veg or fruit

Are you after a sweet hit with a twist? These chocolate and peanut butter puddings are the perfect blend of sweet and salty, and they’re sure to hit the spot. 

  • Makes6
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
Chocolate and peanut butter molten puddings

Ingredients

  • 100g dark chocolate, chopped
  • 75g butter
  • 1/3 cup (95g) crunchy peanut butter
  • 2 Coles Australian Free Range Eggs
  • 3 Coles Australian Free Range Egg yolks
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (40g) almond meal
  • 2 tbs roasted salted peanuts, chopped

Nutritional information

Per serve: Energy: 1844kJ/441 Cals (21%), Protein: 11g (22%), Fat: 35g (50%), Sat Fat: 14g (58%), Sodium: 130mg (7%), Carb: 23g (8%), Sugar: 19g (21%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 170°C. Grease six 3/4-cup (185ml) ovenproof dishes. Place the chocolate, butter and peanut butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir for 5 mins or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.

  2. Step 2

    Use an electric mixer to whisk the eggs, egg yolks and sugar in a large bowl for 4 mins or until pale and creamy and the mixture doubles in size. Fold in the chocolate mixture until just combined. Fold in the almond meal.

  3. Step 3

    Spoon the mixture evenly among the prepared dishes and sprinkle with peanut. Bake for 12-14 mins or until the tops are puffed but still soft in the centres. Serve immediately.

Recipe tip

Serve with vanilla ice cream, mixed berries and chopped toasted peanuts

COOK IT RIGHT
Buy it right
Natural peanut butter, with little to no added sugar and salt, adds a rich peanut flavour to cooking.

Store it right
Keep opened jars of peanut butter in the pantry for up to 2 months. After that, store in the fridge to prevent it spoiling.

Cook it right
Peanut butter melts easily so is ideal in soups, baked goods and stir-fries.

Chocolate and peanut butter molten puddings

Chocolate and peanut butter molten puddings
  • Makes6
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 100g dark chocolate, chopped
  • 75g butter
  • 1/3 cup (95g) crunchy peanut butter
  • 2 Coles Australian Free Range Eggs
  • 3 Coles Australian Free Range Egg yolks
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (40g) almond meal
  • 2 tbs roasted salted peanuts, chopped
    Description

    Are you after a sweet hit with a twist? These chocolate and peanut butter puddings are the perfect blend of sweet and salty, and they’re sure to hit the spot. 

    Method
    1. Step 1

      Preheat oven to 170°C. Grease six 3/4-cup (185ml) ovenproof dishes. Place the chocolate, butter and peanut butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir for 5 mins or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.

    2. Step 2

      Use an electric mixer to whisk the eggs, egg yolks and sugar in a large bowl for 4 mins or until pale and creamy and the mixture doubles in size. Fold in the chocolate mixture until just combined. Fold in the almond meal.

    3. Step 3

      Spoon the mixture evenly among the prepared dishes and sprinkle with peanut. Bake for 12-14 mins or until the tops are puffed but still soft in the centres. Serve immediately.