Summary

Ingredients

• 280 g flour
• 10 g bakin powder
• 1 teaspoon baking soda
• 50 g cocoa powder
• 100 g chocolate, dark
• 2 egg (s)
• 200 g suar
• 125 ml oil
• 375 ml buttermilk

For the cream:

• 375 ml milk
• 1 packet custard powder, vanilla
• 60 g suar
• 375 ml whipped cream (whipped cream)
• 4 sheets gelatin
• 1 tablespoon cocoa powder

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Instructions

1. Roughly grate the chocolate. Switch on the oven to 160 ° hot air.
2. Mix the flour with baking powder, baking soda, cocoa and chocolate. In another bowl, stir the eggs with the sugar, stir in the oil and buttermilk, then add the flour mixture and stir well with the whisk. Pour the batter into muffin cups and bake for 15-20 minutes.
3. For the cream, stir the pudding powder with a little milk until smooth, bring the remaining milk to the boil, add the mixed pudding powder and cook a thick pudding while stirring. Remove from the heat, stir in the sugar and let the pudding cool.
4. Soak the gelatin. Beat the whipped cream until stiff. Stir the room-warm pudding into the whipped cream spoon by spoon. Heat the gelatine (do not boil!) And dissolve it. Mix 3 tablespoons of the pudding cream into the gelatine and then stir into the pudding cream. Chill the cream for about 1.5 hours.
5. Pour half the amount of the cream into a piping bag and sprinkle over the cold muffins in a spiral shape. Stir the cocoa into the rest of the cream and spray this cream onto the light one. Chill the tartlets until ready to serve.