Preparation Time: 8 minutes

Cooking Time: 22 minutes

Ingredients:

• 2 egg yolks
• 1 egg, lightly whisked
• 1 1/2 tbs plain flour
• 1 300ml carton thin cream
• 100ml milk
• 1 x 200g pkt dark cooking chocolate
• 2 tsp cocoa powder

Method

1. Preheat oven to 220°C. Place the egg yolks and egg in a medium saucepan. Sprinkle over the flour and stir to form a paste. Add the cream and milk, and stir until well combined. Break up the chocolate and add to the cream mixture.
2. Place over medium-high heat and cook, stirring, for 1-2 minutes or until chocolate melts.
3. Pour chocolate mixture evenly into 150ml capacity ovenproof ramekins, cover each with foil. Place ramekins in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekins. Bake in preheated oven for 20 minutes or until set on top, but still creamy in centre.
4. Place chocolate pots on a heatproof plate and dust with cocoa powder.

Reference

Recipe by Jane Charlton, Photography by Con Poulos

Preparation Time: 35 minutes

Cooking Time: 15 minutes

Ingredients:

• 250g good-quality milk chocolate
• chopped 40g butter
• chopped 14 roasted hazelnuts
• 60g good-quality dark chocolate, chopped

Method

1. Place milk chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to roll into balls.
2. Roll teaspoons of chocolate mixture into balls. Push 1 hazelnut into the centre of each ball and re-roll to enclose. Place on a plate and refrigerate until set.
3. Place dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring with a metal spoon, until almost melted. Stir until smooth. Allow to cool slightly.
4. Place truffles on a wire rack over a tray. Spoon chocolate into a small snap-lock bag. Using scissors, snip 1 corner from bag and pipe chocolate over truffles to decorate. Refrigerate until firm. Serve.

Reference

Recipe by Michelle Noerianto , Photography by Steve Brown