100g Lindt Excellence: A Touch of Sea Salt
40g yolks (2 large)
100g eggs (2 large)
4 Lindor Caramel Truffles (optional)
Place the butter and chocolate into a double boiler and allow to melt. Alternatively melt both gently in the microwave on low heat.
Mix the yolks and eggs together, whisking to a foam. Then pour the melted chocolate-butter mixture into the eggs whilst stirring.
Combine the sugar and flour in a bowl and mix well. Stir in the sugar-flour mix and keep stirring until a smooth batter is achieved.
Lightly grease four small ramekins and pour in the batter until 5mm from the top. Insert a Lindor Caramel Truffle to the bottom and then dust the top with a generous layer of icing sugar (this will give an interesting crunchy and cracked appearance to the pudding).
Bake for 10 to 13 minutes on 160C (the centre should feel soft once touched). Once baked, remove from the oven. Allow to cool slightly and serve with vanilla ice cream.
The recipe above was created by the Lindt Master Chocolatiers in collaboration with Le Creuset.