Summary

Ingredients

• 400 g whipped cream
• 150 g chocolate, bitter (with the hihest possible cocoa content), finely chopped
• 100 g nouat (nut nouat), cut into small pieces
• 1 pack cream stabilizer
• 2 egg whites
• 1 pinch (s) salt
• 180 g suar
• 2 egg yolks
• 1 egg (s)
• 1 packet vanilla sugar
• 180 g butter, preferably room temperature
• 150 g hazelnuts, finely round
• 100 g wheat flour
• 20 g cocoa powder, unsweetened
• 0.5 ½ teaspoon, leveled baking powder
• 75 g sour cream

For decoration:

• Sugar - pearls, chocolate ornaments, jelly fruits, )
• 12 paper cases or fat for the mold

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Instructions

1. For the topping, bring the 400 g whipped cream to the boil. Remove the saucepan from the hob, add the finely chopped dark chocolate and the nut nougat to the cream and let them melt, stirring well. Let it cool down and cover it in the fridge for at least 6 hours.
2. Line a muffin tin with 12 hollows with paper liners or grease well. Preheat the oven (hot air: 160 ° C, top / bottom heat a little higher).
3. Using a mixer, beat the egg whites with the pinch of salt in a mixing bowl until stiff. Beat for at least 3 minutes and gradually sprinkle in 90 g of the sugar.
4. In another bowl, stir the egg yolks, the whole egg, the remaining 90 g sugar and the vanilla sugar with the butter until frothy. Fold in the ground hazelnuts. Mix the flour with cocoa powder and baking powder. Mix in the flour mixture alternately with the sour cream with the mixer on low speed. Stir in the egg whites as well.
5. Spread the dough evenly on the molds as quickly as possible and put the muffin tin in the preheated oven. Bake for about 30 - 40 minutes (pierce in between and leave in the oven for longer if necessary). Place the muffin tin on a fire-proof surface and let it cool down a little, then remove the cupcakes from the tin and let them cool completely.
6. Beat the nougat and chocolate cream with the cream stiffener with the mixer and apply to the cupcakes with a piping bag. Decorate as you wish. Store in the refrigerator.