CHOCOLATE ORANGE CUPS

The cutest little ‘mud pies’ you can make.

PREP TIME: 55 MINS

(+ 30 MINS COOLING)

COOK TIME: 20 MINS

SERVES 24 (1 EACH, AS DESSERT)

1 Tbsp sugar or granulated

sugar substitute

1½ tsp cornflour

125ml (½ cup) skim milk

60g egg

90g dark chocolate, chopped

1⁄4 tsp orange zest

1⁄4 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 (see Cook’s Tip, page 30) 3 Tbsp sugar or granulated

sugar substitute

2 Tbsp flaxseed meal

110g (¾ cup) plain flour

1 For chocolate cups, preheat oven to 200°C (fan-forced). In large bowl, beat cream cheese and margarine until smooth.

Beat in remaining ingredients. Shape into 24 balls.

2 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. 3 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. 4 Stir chocolate, orange zest and vanilla essence into egg mixture. Place saucepan in extra-large bowl half-filled with ice water. Stir for 2 minutes to cool quickly. Transfer mixture to medium bowl. Cover surface with plastic wrap and set aside for 30 minutes. Fold in fruche. 5 Pipe filling into cooled chocolate cups. Dust with cocoa to serve.