Baked Chocolate Creams with Grand Marnier Ganache

I’ve always considered myself tough, headstrong and I’m usually the one wearing the pants in the relationship. But now my steely reputation is in tatters because I have been smacked down and left crying like a girl. Hi, my name is Karen and I’m a wuss.

Weather-hardened chocoholics! Test your mettle now with these Baked Chocolate Creams. I promise you that you will have your chocolate needs/cravings/fetishes fulfilled to the point of intense climactic explosion. And who knows, if you are also defeated, I have some nice cosy seats next to me in the sissy corner. Cups of soul-soothing tea and water will be provided. *sad face*

They just looked so innocent on Gourmet Traveller and I was lured in by its dead-easy recipe. If you can handle it and still beg for more, I will get down on my knees and worship you. Because I, an ardent chocoholic, have been utterly defeated.

Don’t get me wrong, the taste is divine (as divine as the chocolate you choose, naturally) but the richness level has been churned up to lethal proportions. It will not only make your skirt fly up, it’s gonna blow it off. And because this is how I like to roll, I thought it was a good idea at the time to serve it with a little Grand Marnier and Orange ganache. Surprisingly though, the citrus zing of the ganache helped temper the intensity and it paired beautifully with the pieces of crystallised ginger that were scattered throughout. Personally, I would halve this recipe and serve in much smaller portions with a big ol’ bowl of cold cream for relief. This is one dessert that simply must be appreciated in modest amounts.

So my fellow chocoholics, do you dare take up the challenge? And if you do, please tell me that you were tamed by it too. Then I won’t feel so bad…

And a final note on pants and relationships… The Captain absolutely insisted that I inform you that I *quote* only wear the pants in our relationship because he knows that I want to. And that he allows me to because he loves me. *End quote*

Baked Chocolate Creams

Recipe adapted from Gourmet Traveller

120g unsalted butter
230g dark chocolate (I used 70%)
2 eggs, lightly beaten
80ml (1/3 cup) thickened cream (i.e. heavy whipping cream)
20g caster sugar
15g (2 Tbl) of chopped crystallised ginger (optional)

Method

Preheat oven to 180°C. In a heavy-based saucepan over the lowest heat, melt butter and chocolate together and mix to combine. Set aside to cool slightly.

To the lightly beaten eggs, add cream and sugar and whisk to combine. Add chocolate and ginger and mix. Pour into four flat 150ml capacity dishes (I recommend 8 x 75ml for smaller servings) and bake for 12 minutes, until the sides are firm and the middle is still jiggly.

Let cool to room temperature (it will firm up) and serve.

Grand Marnier Ganache

Recipe by Citrus and Candy

60ml pouring cream (35% fat content)
40g dark chocolate
1 tsp (15ml) Grand Marnier
1/2 tsp of orange zest (feel free to add more)

Method

In a heavy-based saucepan, add all the ingredients and melt over a low heat, stirring occasionally until melted and combined. Leave to cool and then serve.


Print these recipes!

Tagged as: Baked Creams, Chocolate, Custard, Ganache, Grand Marnier