1 Tbsp sugar or granulated sugar substitute
1½ tsp cornflour
125ml (½ cup) skim milk
90g dark chocolate, chopped
¼ tsp orange zest
¼ tsp vanilla essence
80g (1/3 cup) vanilla fruche
Dutch processed cocoa, for dusting
125g light cream cheese, at room temperature
125g dark chocolate, chopped, melted
3 Tbsp sugar or granulated sugar substitute
2 Tbsp flaxseed meal
100g (¾ cup) plain flour
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.
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.
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.
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.
Pipe filling into cooled chocolate cups. Dust with cocoa to serve.