Sacher mini muffins

Name: Sacher mini muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Dark chocolate; 35 g Butter; 75 g Sugar; 1 pinch Salt; 1 egg (size M); 75 g Flour; 1 knife tip Baking Powder; 100 g Apricot Jam; 10 g Coconut oil; 7-10 Tbsp Silver beads; 12 Mini muffin paper baking cups; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Dark chocolate
35 g Butter
75 g Sugar
1 pinch Salt
1 egg (size M)
75 g Flour
1 knife tip Baking Powder
100 g Apricot Jam
10 g Coconut oil
7-10 Tbsp Silver beads
12 Mini muffin paper baking cups
7-10 Tbsp wooden skewers

Directions

1
Coarsely chop 50 g chocolate. Melt butter and chocolate in a pot at low heat while stirring, remove from the heat and pour into a mixing bowl. Add sugar, salt, egg, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer. Place paper baking cups in the recesses of a mini muffin tray (12 recesses). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the muffins from the oven and let them cool down on a cake rack.
2
Stir jam and 2-3 tbsp. water in a small pot until smooth, bring to the boil and pass through a sieve. Remove the muffins from the paper baking cups, spread with the jam all around and chill. As soon as the jam is firm, chop 150 g chocolate and melt with coconut oil over a warm water bath. Put the muffins on a wooden skewer and cover them completely with the chocolate. Drain them on a cake rack, decorate with silver beads, refrigerate and let them set
3
Waiting time 1 hour