Egg snow muffins in chocolate sauce

Ingredients

Directions

1. 1

   Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Roughly chop the chocolate. Heat the milk and vanilla pulp and remove from the heat. Add chocolate and melt while stirring

2. 2

   Separate eggs. Mix the egg yolks and 75 g sugar until creamy. Stir in hot milk and let the mixture thicken at low heat (do not boil!) while stirring. Let it cool down and put it in the fridge

3. 3

   Briefly roast the hazelnuts without fat in a pan. Let cool and chop finely

4. 4

   Beat 2 egg whites and 1 pinch of salt until stiff, finally add 75 g sugar. Stir in the starch and continue beating until the beaten egg whites are shiny white and very stiff. Spread the mixture over 4 greased and sugar-spread silicone cups or muffin troughs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the middle shelf for 12-15 minutes. Remove from the oven and leave to cool in the mould for approx. 10 minutes. Carefully turn over onto baking paper

5. 5

   Arrange the egg snow muffins on 4 deep plates and serve with chocolate sauce. Sprinkle with chopped nuts and decorate as desired with caramel grids and mint