Eunice Power's baked chocolate puddings with Ferraro Rocher and mascarpone cream.


These are the ultimate in chocolate puddings rich and gooey with luxurious mascarpone cream. So simple to make – you don't need any fancy equipment. These can be made in Ramekins or little pudding moulds, turned out and can be served hot or cold.

If you’re not a fan on Ferraro Rocher, you can swop with pieces from a caramel bar.



  • 125g butter
  • 190g dark chocolate
  • 4 eggs
  • 190g Caster sugar
  • 6 Ferraro Rocher or similar

Mascapone cream 

  • 150g mascarpone
  • 150ml Cream
  • 2 tsp Coffee (I use espresso)
  • 25g castor sugar
  • Cocoa powder to serve


  1. Preheat the oven 120 c
  2. Butter 6 ramekins or pudding moulds
  3. Melt the chocolate and butter in a large bowl over simmering water.
  4. Whisk the eggs and sugar together and whisk into the melted butter and chocolate.
  5. Put a Ferraro Rocher in each mould divide the mixture between each of them.
  6. Place the moulds on baling tray and bale for 45 minutes until just cooked, they will still have a little wobble.
  7. Whilst they are cooling whisk the mascarpone cream ingredients together until thick.
  8. Turn out the puddings
  9. Spoon a big dollop of mascarpone cream over each one and dust with cocoa powder.