User Manual

FALCON AUTUMN SERIES
29
200g unsalted butter
200g dark chocolate (70% cocoa solids)
3 eggs
3 egg yolks
100g caster sugar
100g plain flour, sied
⅓ cup thick cream, to serve
60g roasted peanuts, chopped, to serve
1 cup caramel popcorn, to serve
½ tsp sea salt, to serve
Preheat oven to 180°C Fan
or 200°C Conventional
Grease 4 x 250ml oven-proof mugs or ramekins
with butter and place on a baking tray.
Melt butter and chocolate together in a bowl
over a saucepan of simmering water until
smooth. Remove from heat.
In another bowl, whisk together eggs, egg yolks
and sugar until thick and pale.
Add the chocolate mixture and flour and fold
together until combined.
Divide among mugs or ramekins and bake for
10-12 minutes until the edges on the top are
set, but the centre is still wobbly. Allow to cool
slightly.
To serve, dollop some thick cream over each
chocolate pot and top with some caramel
popcorn, peanuts and a sprinkle of sea salt.
Molten Chocolate Pots with Salted
Caramel Popcorn & Peanuts
ingredients
method
Prep time
10 mins
Cooking time
10 mins
Serves
4