Serves
Prep Time
Cook Time
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Comments
These little chocolate treats are so divine, smooth and rich. They are excellent with or without the liqueur. Use good quality couverture chocolate with 70% cocoa solids, the results are worth it!
Pairs well with …..
Espresso coffee
Hints and tips:
Swap the Grand Marnier for Frangelico or Cointreau.
Note: There is 2-3 hours extra standing and refrigeration after the 30 minutes cooking time.
Heat the milk in a small saucepan until hot but not boiling. Add the chocolate and stir until melted.
Remove the saucepan from the heat and stir in the cream. Stir for 1 – 2 minutes until combined and smooth. Set aside to cool.
In a medium sized mixing bowl add the egg yolks and sugar, whisk until just combined. Pour in the cooled chocolate mixture slowly, while whisking. Strain through a fine sieve and leave to stand at room temperature for 1 hour. If using Grand Marnier or other liqueur, add to the mixture and stir.
Preheat the oven to 180C (355F).
In a large baking dish place some paper towel. This is to avoid the ramekins sliding around. Place six small ramekins in the baking dish (approximately 1/2 cup capacity each) and divide the chocolate mixture evenly among the ramekins. pour boiling water into the dish to come halfway up the sides of the ramekins.
Cover the baking dish with foil and bake in the oven for 30 minutes. Remove from the oven. The mixture will be firm around the edges and may look slightly wobbly in the middle. This is fine, it will set in the refrigerator.
Remove the ramekins from the baking dish and allow to cool to room temperature before placing in the refrigerator for at least 1 hour.
Top with whipped cream, grated chocolate and fresh raspberries, before serving.
