CHOCO­LATE ORANGE CUPS

Diabetic Living - - DESSERTS -

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.

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