We teamed up with Monty Bojangles for this delicious and easy Soft Center Chocolate Pots using Monty Bojangles EPIC chocolate

Ingredients
Greasing
butter
cocoa powder
Fondant
90g Monty Bojangle’s chocolate
15g butter
35g sugar
1tsp cocoa powder
1 Clarence Court egg
2tbs peanut butter (we use Manilife Deep Roast, crunchy)
3 Monty Bojangle’s truffles
¼tsp Maldon salt
1tsp vanilla essence
15g plain flour

Method

Pre-heat the oven to the desired temp (see below).

Grease 3 dariole moulds, dust with cocoa powder, then put a small circle of baking parchment at the bottom.

Melt the chocolate in a bain marie.

In a bowl, cream together the butter and sugar, and gradually beat in the egg, then the peanut butter, salt and vanilla.

Stir in the melted chocolate, fold in the flour and stir until a smooth batter.

Divide between the moulds and push a Monty Bojangle’s truffle into the centre of each pot and smooth over.
Cook for:

Small moulds
9 mins straight away at 200C
11 mins from the fridge at 190C.
18 mins from frozen at 180C.

Large moulds
11:30 mins straight away at 200C.
15 mins from the fridge at 190C.
21 mins from frozen at 180C.

Remove from oven, turn upside down onto a plate (gently slide a knife around the edge to help it glide out)

Enjoy the best dessert ever!