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.