Milk chocolate moelleux

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Often praised as the best chocolate dessert in the world, but all too seldom on the menu, this recipe enables you to create an amazing milk chocolate moelleux (or lava cake) that's always perfect! Boasting a rich cocoa taste with creamy and caramelly flavour notes, our three-drop milk chocolate - indicated with 💧💧💧 on the packaging – yields a moelleux that’s smooth and moist on the outside, and heavenly creamy on the inside. Just sink your spoon in and enjoy a moment of ultimate indulgence.

Recipe components

Used Callebaut products

Milk chocolate moelleux

  • 382g
    whole egg(s)
  • 172g
    caster sugar
Beat together in stand mixer.
  • 248g
  • 96g
    fresh butter
Melt together at 45°C and add to stand mixer.
  • 102g
    pastry flour
Add to stand mixer. Grease aluminium moulds with butter and dust with flour, fill with moelleux batter and bake at 190°C for 8 to 10 minutes.