Molten Chocolate Puddings...mini Butterfinger Souffles

Lovely butterfinger topped mini-suffles. Recipe calls for less, but I like to really lay on the butterfinger dusting. I ground it very finely and coat it both before baking and afterward...then again I love butterfinger! I also like subbing in 50-50 butterfinger chocolate with the chocolate chips! Of course you can do all of this with any candy you love!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 9  ounces bittersweet chocolate
• 1⁄2 cup  tbsps butter, room temperature
• 3  tablespoons butter, room temperature
• 4  eggs
• 1  cup sugar
• 1⁄3 cup flour
• 1⁄4 teaspoon baking soda
• 1  pinch salt
• 4 -6  ounces  Butterfinger bar, crushed

Directions

1. Preheat oven to 350°F Break up chocolate and melt with 1/2 c butter in microwave-safe bowl or over double boiler. Once melted, sit bowl on a cold surface so that chocolate cools.
2. Preferably in freestanding mixer, beat eggs and sugar until thick and pale and mousse-like, then gently fold in flour, soda and pinch of salt. Fold in slightly cooled chocolate and butter mixture and then divide among 8 (10-oz) ramekins or custard cups. Bake 25 mins or until edges are set but centers remain soft. Cool 10 minutes.
3. Meanwhile, prepare glaze. Melt remaining 5 oz chocolate and 3 Tbs butter in microwave or double boiler. Whisk to form smooth glossy mixture, spoon over slightly cooled puddings. Sprinkle with candy. Serve immediately.