An elegant dessert that’s perfect for entertaining, these rich chocolate cakes with a warm oozing center of creamy Dijon mustard are divinely decadent.
Preheat oven to 240°C (475°F). Bring cream to a boil. Add white chocolate and mustard. Pour into an ice-cube tray and freeze for 40 minutes.
Meanwhile, heat butter and dark chocolate in a double-boiler. Add eggs, flour and sugar.
Pour half of the mixture into cupcake pan. Put one frozen cube in each and cover with the rest of the mixture.
Bake for 8 to 10 minutes.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille