Baked Honey Chocolate Pudding With FAGE Total Greek Yogurt
March 2, 2011
20 min10 min30 min
FAGE Used:FAGE Total 0%
Dessert Chocolate Nut-Free
FAGE Total Shellfish-Free
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1 cup dark chocolate (75% cocoa solids)
4 FAGE Total with Honey split cups
16 tbsp diced butter
1/2 cup fine granulated sugar
4 egg yolks
4 large eggs
1/4 cup plain flour, sieved
Preheat the oven to 350 degrees F.
Prepare eight ramekin dishes by thoroughly buttering the inside and dusting with flour. Place a disk of greaseproof paper in the bottom of each ramekin.
Melt the chocolate, honey from one FAGE Total Honey Yogurt, and butter together over a pan of water.
Whisk sugar, egg yolks and eggs until the mixture forms soft peaks.
Fold the chocolate mix into the egg mix, then fold in the flour.
Pour into ramekins and bake in the center of the oven for seven minutes, or until the puddings have risen above the ramekins. Allow to rest in a warm place for 2 minutes.
To serve, turn out onto the center of a plate with a generous spoonful of FAGE Total Yogurt (half of the yogurt in a FAGE Total with Honey split cup). Drizzle with the remaining honey.
These are great for a dinner party, as they can be prepared and stored in the fridge for up to 48 hours in advance.
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