Chocolate muffin tartlets

Name: Chocolate muffin tartlets
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 500-600 g Dark chocolate coating; 100 g soft butter/margarine; 200 g + 1 teaspoon sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp salt, 3 eggs (size M), 150 g flour; 2 heaped Tsp baking powder; 1 cube (25 g) Plate grease (e.g. Palmin); 150 g Whipped cream; 1-2 TEASPOONS + some cocoa; 12 Chocolate decor "dark chocolate" to decorate

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
500-600 g Dark chocolate coating
100 g soft butter/margarine
200 g + 1 teaspoon sugar
1 package Bourbon vanilla sugar
7-10 Tbsp salt, 3 eggs (size M), 150 g flour
2 heaped Tsp baking powder
1 cube (25 g) Plate grease (e.g. Palmin)
150 g Whipped cream
1-2 TEASPOONS + some cocoa
12 Chocolate decor "dark chocolate" to decorate

Directions

1
Grease the hollows of a muffin tray (for 12 pieces) and dust with flour. Coarsely chop the chocolate coating. Melt 175 g chocolate coating in a hot water bath. Cool down a little. Cream fat, 200 g sugar, vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, stir in portions briefly. Then briefly stir in the liquid chocolate coating
2
Pour the dough into the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Cool down for about 10 minutes, turn out of the tin. Cooling down
3
Melt 325-425 g couverture with plate fat in a hot water bath. Turn muffins over so that they are on top. Cover with the couverture, allow to dry
4
Whip the cream until stiff, adding 1 teaspoon sugar and 1-2 teaspoons cocoa. Pour into a piping bag (star nozzle). Decorate muffins with chocolate cream, cocoa and chocolate decoration