Mini choc puddings with orange liqueur and topped with a dollop of mascarpone and dusting of a sweet citrus powder.






Skill level

Average: 2.8 (63 votes)


  • 100 g dark chocolate (70 per cent cocoa solids), chopped
  • 80 g milk chocolate, chopped
  • 150 g unsalted butter
  • 5 eggs
  • 150 g caster sugar
  • 20 ml orange liqueur (Cointreau or Grand Marnier)
  • 60 g plain flour
  • 2 pieces dried tangerine, orange or mandarin peel
  • 1 tsp caster sugar
  • mascarpone, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 30 minutes

  1. Preheat a fan-forced oven to 200ºC. Grease six 8-cm round, 3-cm deep ramekins.
  2. Place the chocolates and butter in a heat-proof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. Stir occasionally until melted and smooth.
  3. Using electric beaters, beat the eggs, sugar and Grand Marnier together in a separate bowl until well combined. Sift the flour over the top, then gently fold in until well combined. Rest for at least 30 minutes.
  4. Spoon 80 g batter into each of the greased ramekins. Place on a baking tray and bake for 5 minutes.
  5. While the chocolate pots are baking, grind the dried citrus peel and caster sugar to a powder.
  6. Top the baked chocolate pots with a spoonful of mascarpone, then dust with the citrus powder to serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.