If there’s one thing I love, it’s having a few easy dessert recipes up my sleeve for when we have company, or it’s 9 pm and Ben and I want something sweet. (Not that we EVER give in to that temptation. 😉 )
I have been making a version of this recipe almost our entire married life. I found the original in a magazine in about 2003, and it’s perfect because it makes just two servings. Or at least it WAS perfect in 2003 when we were the only ones in our family. 😉 I actually had not made it in a while, but my daughter Allie and I were home alone the other night and whipped it up. It was just so good, I thought it was high time to share it with you!
All of the ingredients are simple pantry/fridge staples, which for me, is super important for easy dessert recipes. Hunting up petunia petals isn’t my idea of easy. The fanciest ingredient in this dessert is a vanilla bean, and you can certainly substitute vanilla extract.
I love that I also get to use a local ingredient as well- LoneStar Eggs. I introduced them to you in my recipe for Easy Tex-Mex Chilaquiles and I just love that I get to support a Texas company like LoneStar!
Quick rabbit trail: how cute is Canaan in his Texas Tornado shirt? We do love us some Texas around here! The other day, Evie was insisting on drinking out of her “Texas cup.”
I hope you enjoy this dessert as much as we have for the last 12 years! It’s fudgy and dense and rich- just like any chocolate recipe should be!
- ⅓ cup sugar
- ⅛ cup milk
- 1.5 Tbs cocoa powder
- 1 T butter
- ½ ounce unsweetened chocolate, chopped
- 3 Tbs. flour
- Paste from ¼ vanilla bean, or ¼ tsp. vanilla extract
- pinch of salt
- 1 egg
- 3 Tbs. mini chocolate chips
- Preheat oven to 350, and lightly spray 2 ramekins with cooking spray.
- Combine sugar, milk and cocoa in a sauce pan, stirring well with a whisk.
- Cook 30 seconds or until sugar dissolves, stirring constantly.
- Remove from heat, add butter and unsweetened chocolate.
- Stir until melted and allow to cool for 10 minutes.
- Add flour, vanilla, salt and egg to mixture, stirring with a whisk just until blended.
- Spoon ¼ of chocolate mixture into each ramekin.
- Add 1.5 Tbs. chocolate chips to each ramekin.
- Cover with remaining chocolate mixture.
- Bake at 350 for 20 minutes or until barely set. Cool for 10 minutes, serve warm.
About Kelli Hays
Looks amazing and great to “meet” you on craft schooling Sunday!
Oh my! This looks great!! And he does look super cute in that shirt 🙂
That certainly does look decadent. Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.
I wish someone would Boo me with a couple of bottles of wine. The Bruschetta looks mighty tasty. Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.
This sounds so good. I love smaller recipes like this since it’s just me and my husband. Thanks for sharing.
These look fantastic! I love chocolate and can’t wait to try them. Plus if I make only two there is a good chance I will eat only two…..but hopefully I will share the extra with my son. 😉
haha, that’s another good thing- the less I make, the less there is to eat! 😉 Thanks for stopping by.
Yes. That’s the word that comes to mind for these. Just plain YES! 😉 Hugs to you for swinging by Snickerdoodle Sunday with your greatness- hope to see you again tomorrow!
Sarah (Sadie Seasongoods)
Thanks for hosting Sarah! And hope you get to make this- they are SO good!