Black Forest Mini Kisses

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease the troughs of a mini muffin baking tray (24 troughs) and dust with flour. Finely grate 50 g chocolate. Separate the eggs, chill the egg white. Cream fat, vanilla sugar, 1 pinch of salt and 125 g sugar with the whisks of the hand mixer. Stir in the egg yolks one after the other. Mix flour, baking powder, grated chocolate and cocoa and alternately add 100 g cream to the dough and stir in

2. 2

   Spread about 2/3 of the dough into the troughs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Remove from oven, let cool for about 5 minutes, then carefully remove from the mould. Let it cool down on a cake rack

3. 3

   Wash and dry the mould and grease 12 wells again and dust with flour. Spread the rest of the dough into the greased troughs and bake in the same way. Drain the cherries and let them drip off on a sieve

4. 4

   Beat the egg whites over a hot water bath with the whisk of the hand mixer until stiff, adding 1 pinch of salt and 200 g sugar. Continue beating until the mixture is shiny and the sugar has dissolved. Pour the mixture into a piping bag with a large perforated spout. Place one cherry on each muffin (use any remaining cherries elsewhere). Spray a large, pointed meringue tuff on each muffin

5. 5

   Chop 200 g chocolate. Heat 250 g cream in a pot, remove from heat. Add chocolate and melt in the hot cream. Stir until smooth and allow to cool slightly. Use a spoon to carefully spread the chocolate icing on the meringue hoods. Leave to dry

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
170 kcal

CARBS
18 g

FATS
10 g

PROTEINS
2 g