| Yield 1X: | 88.25 | oz | Allergens: | ||
| Portion: | 1 | oz | Gluten, dairy, chocolate | ||
| Portions: | 16.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.4.22 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| For the ganache centers | ||||
| Dark chocolate callets | 8.00 | 1 | ||
| Cream | 6.00 | 12.00 | ||
| For the batter | ||||
| Dark chocolate callets | 1 | 12.00 | 3 | 8.00 |
| Whole butter | 14.00 | 1 | 12.00 | |
| Eggs (each) | 8.00 | 1 | ||
| Egg yolks (each) | 8.00 | 1 | ||
| Sugar | 14.00 | 1 | 12.00 | |
| AP flour | 2.25 | 4.50 |
Carefully measure and prepare all ingredients. First, make the ganache. Bring the cream to a simmer, then pour over the chocolate callets. Allow to soften, then stir until smooth. Transfer to a container, and chill until firm. Reserve.
- Preheat oven to 375° convection. Grease & dust molds with sugar.
Melt chocolate and butter over a water bath. Stir well until smooth, then leave to cool for 5 minutes. - In a separate bowl, whisk together the eggs, egg yolks and sugar. Add the melted chocolate into the eggs, and mix until combined.
- Add flour and fold through until just combined. Do not over-mix.
- Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
- Place one teaspoon ball of ganache into middle of batter. Top with more batter to 1/4″ from top.
- Place the moulds on a sheetpan and bake for 20 minutes, or until the tops spring back when gently touched.
- Cool for 10 minutes, then turn over onto a coo sheetpan. Tap base then gently remove each mold.
Cool completely. Wrap in plastic, and transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Reheat in microwave for ?? Seconds. Serve with creme anglaise, cocoa powder, and a strawberry cut in half.