Eggless Chocolate Melting Moments

This chocolate meting moments recipe is perfect as a treat or something you could have as a small dessert. As eggs are left out, it is a great choice for those who are allergic. This particular recipe makes 12 chocolate melting moments.


  • 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.


  • 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.