What you need
2/3 cup water
2/3 cup fresh dates, pitted and chopped
½ cup CADBURY BOURNVILLE Cocoa
60g CADBURY Baking Dark Chocolate Melts
½ cup brown sugar
1/3 cup cornflour
½ teaspoon bicarbonate of soda
½ teaspoon vanilla
½ cup CADBURY Baking Milk Chocolate Chips
½ cup pure cream
90g CADBURY Baking Dark Chocolate Melts , extra
1. COMBINE the water and dates in a saucepan and bring to the boil. Transfer mixture to food processor; add cocoa and chocolate and pulse to combine. Stand for 2 minutes before adding sugar, cornflour, bicarbonate soda, eggs and vanilla, and pulse just until smooth. Stir through the chocolate baking chips.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderately slow oven 160°C for 25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool.
3. POUR the cream into a saucepan and just bring to a boil. Sprinkle over the chocolate and whisk vigorously to combine. Set aside to cool and firm.
4. SPOON ganache into a piping bag with a 1- 1½ cm star shaped nozzle and pipe into a star pattern onto the cakes. Store in an airtight container, in the refrigerator until required. Allow to stand at room temperature to remove chill before serving.
How cute are these Christmas cup cakes. Get the kids to help make and decorate them for your Christmas Day.