Chocolate Polenta Puddings
125g butter, at room temperature
2/3 cup CSR Rich Chocolate Icing Mixture (Gluten Free)
1 1/2 cups finely ground hazelnuts/ almonds
1/4 cup baking cocoa, sifted
50g dark chocolate, grated
2 x (59g) eggs, lightly beaten
1/4 cup instant fine polenta
1/3 cup milk
125g dark chocolate, roughly chopped
1/2 cup cream
Preheat the oven to 160ÂºC conventional or 140C fan forced. Grease a 6 x 3/4 cup Texas muffin pan.
Beat butter and CSR Rich Chocolate Icing Mixture in a bowl with an electric mixer until light and creamy. Add ground hazelnuts, cocoa and chocolate and mix until just combined.
Add eggs gradually, beating well between additions. Stir in polenta and milk.
Spoon mixture into prepared pans. Bake for 30 minutes or until cooked when tested with a skewer.
Combine chocolate and cream in a heatproof bowl and stir over a pan of simmering water until chocolate is melted. Place puddings on serving plates and drizzle with warm chocolate sauce.