Summary

Ingredients

For the dough:

• 150 g block chocolate, dark
• 100 g butter, or mararine
• 250 g wheat flour, (type 405)
• 2 tablespoon., Leveled baking powder
• 0.5 ½ teaspoon, leveled baking soda
• 150 grams sugar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 2 egg (s)
• 80 ml coffee, cooked, stronger
• 7 tablespoon whiskey (Irish whiskey)
• 50 g chocolate flakes

For the cream:

• 1 cup double cream (25 g)
• 3 tablespoon whiskey (Irish whiskey)
• 1 teaspoon sugar

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Instructions

1. Roughly chop the block chocolate and stir in a small saucepan with butter (or margarine) in a water bath over low heat.
2. Mix flour with baking powder and baking soda, sieve into a mixing bowl and mix with sugar, vanilla sugar and salt. Add the eggs, coffee, Irish whiskey and the chocolate-butter mixture and stir with the hand mixer to form a smooth dough. Finally stir in the chocolate flakes briefly (make sure not to break it!). Grease a muffin tin for 12 muffins and sprinkle with breadcrumbs. Then distribute the dough on the molds.
3. Bake on the middle shelf at around 180 ° C top / bottom heat (fan: 160 ° C, gas: level 2-3) for 25 minutes in the preheated oven. Then use a stick test to check whether the muffins are baked through. Let the muffins cool for about 30 minutes, then remove them from the mold.
4. For the cream, whip the crème double until stiff. Stir in Irish whiskey and add sugar to taste.
5. When serving, pour the cream onto the muffins.
6. You can of course also use Scottish whiskey, but I use Irish whiskey as a matter of principle. If you like, you can decorate the muffins with the cream with chocolate sprinkles.