This recipe is simple and straight forward – its a baked chocolate custard topped with marinated blueberries and roasted hazelnuts. They are cooked in a water bath so the texture is really smooth and creamy. Be careful not to overcook them, when baked they should have a slight wobble in the centre.
If you want an alcohol-free version, omit the blueberries or marinate them in orange juice. For a sweeter version use milk chocolate, instead of dark chocolate.
Hope you enjoy!
Combine brandy and blueberries in a small bowl. Cover and set aside until required.
Preheat oven to 160C/140C fan-forced.
Heat cream, milk and salt in a small saucepan over medium heat until just boiling. Remove from heat. Add chocolate and stir until smooth and combined.
Meanwhile, whisk sugar, yolks, vanilla and cocoa powder in medium heatproof bowl until combined. Whisk in chocolate mixture until combined. Pour mixture into four, ¾ cup (180ml) capacity oven-proof dishes.
Place dishes in a baking dish. Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 35-40 minutes or until just set. Remove dishes from oven and water bath. Set aside to cool to room temperature. Cover and refrigerate overnight (or up to 2 days).
Drain blueberries (if all the alcohol hasn’t been absorbed). Top chocolate creams with a little whipped cream, blueberries and hazelnuts. Serve.
Remove chocolate creams from refrigerator 30 minutes before serving.
This kitchenink recipe appears in the July 2017 issue of the Hills District Independent – Read the digital version HERE or visit their website.