Chocolate Mishap
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- Butter for the molds
- Sugar, for the molds
- 100 g chocolate, at least 60% cocoa content
- 100 g butter
- 3 egg (s)
- 130 g suar
- 1 sachet vanilla sugar
- 1 pinch (s) salt
- 3 teaspoons rum
- 40 grams flour
- 40 g hazelnuts, round
- 6 bonbon (s) (chocolate), with caramel filling
- 2 teaspoons powdered sugar
Print Recipe
Pin Recipe Instructions
- Grease 6 ovenproof cups or molds (150 ml), sprinkle with sugar and refrigerate.
- Chop the chocolate and melt it with the butter over a hot water bath. Mix eggs, sugar, vanilla sugar and salt with the hand mixer for at least 5 minutes until very creamy. Mix in the chocolate mixture and rum well. Mix the flour and nuts and fold in carefully.
- Distribute the mixture in the molds. Press a piece of candy in the middle of each of the molds and spread the mixture over them again. Place on a baking sheet and bake in the preheated oven at 200 ° C on the 2nd rack from the bottom for 12 minutes (convection not recommended).
- Turn the tartlets out of the molds. Serve dusted with powdered sugar.
- Ice cream goes well with it.
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