Ingredients
1 Tbsp sugar or granulated sugar substitute
1½ tsp cornflour
125ml (½ cup) skim milk
60g egg
90g dark chocolate, chopped
¼ tsp orange zest
¼ tsp vanilla essence
80g (1/3 cup) vanilla fruche
Dutch processed cocoa, for dusting
Chocolate cups
125g light cream cheese, at room temperature
60g margarine
125g dark chocolate, chopped, melted
3 Tbsp sugar or granulated sugar substitute
2 Tbsp flaxseed meal
100g (¾ cup) plain flour
Method
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For chocolate cups, preheat oven to 200 degrees C (fan forced).
In large bowl, beat cream cheese and margarine until smooth. Beat in remaining ingredients. Shape into 24 balls.
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Press balls into a non-stick 24-hole 30ml (1½ Tbsp) mini muffin tin. Bake for 8 minutes or until edges are firm and bottoms set. Set aside in tins for 5 minutes before transferring to racks to cool.
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For filling, combine sugar and cornflour in a small saucepan. Gradually whisk in milk. Cook over medium heat, stirring, until mix thickens and simmers. Reduce heat to low. Simmer for 2 minutes. Remove from heat. Whisk egg in small bowl. Gradually stir ½ cup of hot mix into egg. Return to mix in pan. Cook, stirring, until at a simmer. Cook on low for 2 minutes.
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Stir chocolate, orange zest and vanilla essence into egg mixture. Place saucepan in extra-large bowl half-filled with ice water. Stir in 2 minutes to cool quickly. Transfer mixture to medium bowl. Cover surface with plastic wrap and set aside for 30 minutes. Fold in fruche.
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Pipe filling into cooled chocolate cups. Dust with cocoa to serve.
