Ingredients
Method
- Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- Whisk in flour, powdered sugar, egg yolk, and vanilla until fully incorporated.
- Chill the batter in a covered bowl in the refrigerator for 30 minutes.
- Divide the chilled batter into 4 equal portions and shape into mounds.
- Transfer to an oven-safe tray lined with parchment paper and make a small indentation in the center of each mound using a finger or toothpick.
- Freeze the Nutella in a piping bag for at least 1 hour. Once frozen, carefully squeeze it into the center of each chocolate mound until the indentation is completely filled.
- Preheat oven to 400°F (200°C). Bake for 12-15 minutes until the tops are glossy and slightly firm but the centers remain molten.
- Let cool 5 minutes before serving.
Notes
For best results, freeze the Nutella-filled center overnight for a more dramatic coulant effect.
Chill and freeze in separate bowls for precise temperature control.
Serve immediately—warm from the oven for optimal texture.
Substitute 100g Nutella with 100g chocolate ganache (chocolate + heavy cream) for a fully halal version if preferred.
Chill and freeze in separate bowls for precise temperature control.
Serve immediately—warm from the oven for optimal texture.
Substitute 100g Nutella with 100g chocolate ganache (chocolate + heavy cream) for a fully halal version if preferred.