1 – 2 tbsp cocoa powder
180g plain chocolate (70% cocoa solids)
115g Connacht Gold Creamery Butter and extra for greasing
2 large eggs
1 large egg yolk
115g caster sugar
2 1/2 tbsp plain flour
6 dark chocolate truffles
6 heaped tbsp smooth peanut butter
Connacht Gold fresh cream, to serve
Preheat the oven to 200˚C / 180˚C fan / gas mark 6 and heat a baking sheet on the middle shelf.
Grease 6 dariole moulds** with Connacht Gold creamery Butter and then add the cocoa powder to one of the moulds and turn to coat the inside, tapping the remaining cocoa into the next mould and so on. Tap each mould on a surface and empty out any excess cocoa powder.
Place the chocolate and Connacht Gold Creamery Butter into a bowl over simmering water and stir to melt, remove and cool a little.
Beat the eggs, yolk and sugar together until very thick and holds a trail when you drop a little from the whisk onto the mixture in the bowl. Fold the chocolate mixture into the eggs thoroughly, followed by the flour.
Pour the mixture into a large jug and then divide it between the moulds, filling them halfway, adding a truffle in the centre of each followed by a spoonful of peanut butter, ensuring it doesn’t touch the sides, and then cover with more chocolate mixture to just below the rim of the moulds.
Bake in the preheated oven for 14 minutes. Remove from the oven and rest for 2 minutes before running a small knife around the edge and using a tea towel to invert them on plates. Serve immediately with cream and enjoy!
Tip: These can be made ahead and left until you need them at room temperature for up to 4 hours.