With a rich molten centre, these soft and gooey chocolate desserts never fail to delight dinner party guests. While they look impressive, this recipe is very quick and easy to follow, and made using everyday, store cupboard ingredients. Serve warm with cream or ice-cream for a deliciously chocolatey treat.
Brush the inside of 6 dariole moulds with the melted butter. Dust the sides of each mould with cocoa powder, rotating them so the sides are evenly coated. Tip any excess cocoa into the next mould and repeat, until all the moulds are coated. Place the moulds on a baking tray and put in the fridge to chill.