Molten Chocolate Puddings...mini Butterfinger Souffles

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

1. Preheat oven to 350F Break up chocolate and melt with 1/2 c butter in microwave-safe bowl or over double boiler.
2. Once melted, sit bowl on a cold surface so that chocolate cools.
3. 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.
4. Fold in slightly cooled chocolate and butter mixture and then divide among 8 (10-oz) ramekins or custard cups.
5. Bake 25 mins or until edges are set but centers remain soft.
6. Cool 10 minutes.
7. Meanwhile, prepare glaze.
8. Melt remaining 5 oz chocolate and 3 Tbs butter in microwave or double boiler.
9. Whisk to form smooth glossy mixture, spoon over slightly cooled puddings.
10. Sprinkle with candy.
11. Serve immediately.

bittersweet chocolate, tbsps butter, butter, eggs, sugar, flour, baking soda, salt, butterfinger

Taken from www.food.com/recipe/molten-chocolate-puddings-mini-butterfinger-souffles-404738 (may not work)