• 200g dark chocolate,chopped
  • 125 ml cream
  • 15 ml corn flour
  • 125 ml brown sugar
  • 100 g butter – cold,grated
  • 125 ml cake flour
Chocolate crumble- divine little cups of dark chocolate ganache, topped with buttery crumble, yip you have died and gone to heaven.

Chocolate crumble is an innovative way to serve  a decadent dessert to many people in no time. So it delivers on speed, taste and convenience, in other words ticking all the right boxes for me! I have to say, it is a first for me, I have many chocolate desserts in my arsenal, but a chocolate crumble… not yet! Well come to think of it, now I have thanks to  Callie Maritz and Marie-Louis Guy who has recently launched their book Cooking for Crowds.

After our chat on RSG this morning, I was literally inundated with questions and suggestions on feeding large groups of people. The chocolate crumble is their answer to a dessert that you can stretch or double up when you have to  serve something sweet at the end of a meal. I think it is a marvelous idea that you can change the flavors or serve the puddings with a whole variety of toppings, such fun and I think quite a conversational and social idea  too!

Chocolate Crumble

Image by Cass Collett

My favorite toppings would be:

* orange zest and ginger crumbs

* raspberries and meringue

* peanut brittle

* toasted hazelnuts

* fresh figs

* maldon salt

Chocolate Crumble

Image by Cass Collett

Chocolate Crumble

serves 6 – 8

Ingredients

200g dark chocolate,chopped
125 ml cream
15 ml corn flour

125 ml brown sugar
100 g butter – cold,grated
125 ml cake flour

Chocolate Crumble

Image by Cass Collett

Method

Make a ganache by melting the chocolate and cream in a glass bowl over a pot of simmering water, stir until smooth. Remove from the heat and stir in the dry corn flour. Allow to cool completely, then refrigerate.
Combine the sugar,butter and flour. Rub together to combine just until it comes together. Refrigerate.
When you are ready to bake this dessert, preheat the oven to 180c.
Divide the ganache between 6-8 small ramekins or cups. Top with equal amounts of the crumble. Bake for 12-15 minutes until the crumble is cooked and golden. Allow to rest for a 12 – 15 minutes before serving.

The ganache can be flavored, or the crumble served with anything that goes well with chocolate, like raspberries, strawberries, cranberries, sea salt, chilli flakes, ginger, mint etc.

Cook’s Notes: Scatter any leftover crumble on a baking tray and bake along with the pudding. Use these tasty morsels to decorate your puddings.

Chocolate Crumble

 

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