Nespresso Valhorna Pudding (in 30 secs flat!)

This recipe came out when i staring at leftover french toast mixture, bits of Valhorna chocs and my Nespresso machine just next to it. This dessert is super quick and tastes much more impressive than a 30 second endeavor.

Ingredients (serves 4 to 6)

  • I espresso shot of your favorite Nespresso coffee
  • 4 to 6 small pieces of Valhorna (or your fav) chocolate
  • 2 medium eggs
  • Condensed milk

Getting it Done! 

  1. Set aside 4 to 6 small ramekins making sure that the inside surface is brushed with melted butter
  2. Make 1 shot of espresso from your Nespresso machine and leave to cool to room temperature
  3. Break the eggs into a dry bowl and add 1 tablespoon of condensed milk (you can also use honey)
  4. Add the cooled espresso into the bowl and whisk the mixture well until all ingredients are incorporated
  5. Pour the mixture into the ramekins up to 3/4 full
  6. Place in the Microwave oven on High for 30 seconds
  7. Carefully remove the ramekins (it will be hot!), use a small plate  to cover the top of the ramekin. Holding onto the plate and ramekin, quickly turn the ramekin upside down
  8. The pudding should easily fall out onto the plate
  9. While hot, use a micro grater (the type used to get orange zest) to grate a generous amount of the Valhorna on top
  10. The chocolate will melt creating a sauce
  11. Serve immediately and eat while hot
  12. Done!

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