Ingredients for 8 mini-moelleux:
* 120 g dark chocolate
* 20 g flour
* 80 g caster sugar
* 80 g butter
* 2 eggs
Preparation:
– Preheat your oven to 220°C.
– In a saucepan, melt the chocolate broken into pieces and the butter cut into pieces. Mix regularly.
– In a salad bowl, beat the eggs with the powdered sugar. Then add the flour and mix.
– When the chocolate-butter mixture is melted and smooth, pour it into the salad bowl and mix.
– Fill the previously oiled silicone muffin molds 2/3 full.
– Bake for 8 to 10 minutes depending on your oven – watch the cooking! For my part, by leaving the mini-mellows for 9 minutes at 220°C, the result is perfect: the fondants are crunchy on the surface and runny at the core!
– Let the mini-melloux cool before unmolding them, then serve them as is or for those with a sweet tooth, with a scoop of vanilla ice cream or custard
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