Fine chocolate muffin tartlets

Ingredients

Directions

1. 1

   Line the recesses of a muffin tray (for 12 pieces) with paper baking cups. Cream butter, sugar, vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, cocoa and baking powder, sieve onto the batter and stir in briefly.

2. 2

   Spread the dough into the moulds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Let cool down for about 10 minutes. Remove from the muffin tray, let cool off.

3. 3

   Break the chocolate into pieces, put it with double cream in a small pot and melt it at low heat while stirring constantly. If necessary, allow to cool for about 5 minutes until the mixture thickens a little, stirring more often.

4. 4

   Spread the chocolate cream on the muffins and spread it. Chill for at least 1 hour.

5. 5

   THAT'S HOW TOPPING GOES! Decorate: Whip 200 g whipped cream until stiff and spread on the muffins. For the chocolate deco, chop 75-100 g dark chocolate coating and melt in a hot water bath. Pour into a disposable piping bag and squirt a spiral pattern (approx. 3.5 cm Ø) onto baking paper.

6. 6

   Or spread the liquid couverture with a tablespoon. Let it dry and put it on.

7. 7

   For the chocolate cream (see point 3) you can also use whipped cream instead of double cream. Then let the chocolate cream cool down longer (approx. 15 minutes) or put it in a cool place for a few minutes until it thickens a little.

8. 8

   Then spread it on the muffins first.