Ingredients:

• 125g (4.4 oz) butter, at room temperature.
• 60g (2.1 oz) icing sugar and more for dusting.
• 100g (3.5 oz) plain flour.
• 25g (0.8 oz) cornflour.
• 20g (0.7 oz) cocoa powder.

How to Make Chocolate Melting Moments

1. Beat butter and sugar using a hand beater or an electric beater on low until smooth, creamy and combined.
2. Sift the plain flour, cornflour and cocoa together into a bowl (if you don’t have a sieve, just make sure you mix them well until combined).
3. Add the flour mixture little at a time to the butter mixture and mix until its all combined.
4. Make small balls with the dough and press gently. Space them a good 2 inches apart on a tray. The cookies spread while baking. I didn’t need to use a baking sheet, the cookies were quite well-behaved and didn’t stick to the tray at all.
5. Bake in a preheated oven at 180 C. Bake for about 30 minutes.
6. Let it cool completely before removing from the tray and
7. Dust with some icing sugar.

Notes:

• You can store these for about 4 days in an air tight container.
• Its great to pack and send people, or to take to someone’s house when u are visiting.
• If u want a more rounded shape for your chocolate melting moments, shape into
  balls and don’t flatten. The cookies flatten as they bake so the
  rounder u start off, the more rounded the end result.

Yield: 1 1/2 cups.
Approximate cooking time: 3 to 5 minutes.

Ingredients:

• 1 (6 ounce) package semi sweet chocolate chips.
• 1 Tablespoon butter or margarine.
• 1/4 cup hot water.
• 1/4 cup sugar.
• 1/4 cup light corn syrup.
• Dash salt.
• 1 Teaspoon vanilla extract.

Method:

1. Heat chocolate, butter and water in a 2 cup glass measure for 2 1/2 to 4 minutes: stirring frequently.
2. Add sugar, corn syrup, salt and vanilla.
3. Stir until well blended.
4. Heat 15 to 30 seconds or until smooth and thickened.
5. Serve over ice cream, cake or pudding.

1. Scald 2 cups light cream in a double boiler.
2. Add 2 ounces bitter-sweet chocolate.
3. Stir in 1/4 cup cocoa and 1/2 cup sugar.
4. Soak 1 1/2 tablespoons gelatin in 1/4 cup cold water.
5. Dissolve the gelatin over hot water.
6. Stir the gelatin into the chocolate-cream mixture.
7. Pour the pudding into a mixing bowl.
8. Cool  it, stirring occasionally.
9. Stir in 1 teaspoon or more vanilla.
10. Fold in 6 egg whites, beaten stiff.
11. Pour the mixture into a glass bowl.
12. Chill it in the refrigerator.
13. Garnish the pudding with whipped cream.
14. Sprinkle it with grated chocolate

List of ingredients required:

• 2 cups light cream.
• 2 ounces bitter-sweet chocolate.
• 1/4 cup cocoa.
• 1/2 cup sugar.
• 1 1/2 tablespoons gelatin.
• Water.
• >1 teaspoon vanilla.
• 6 egg whites.
• Whipped cream.
• Grated chocolate.