Chocolate heartsIngredients (for approx. 8 hearts)
250 g of black chocolate
250 g of salty butter
250 g of sugar
70 g of lour
Preparation: 15 mn - Cooking time: 45 mn
Preheat the oven to 160°C (Thermostat 5/6)
Melt the chocolate broken into small pieces over a bain-marie.
Once half melted, add small knobs of butter and stir with a spatula until a smooth mixture is obtained.
Separate the egg whites from the yolks.
Pour the yolks into a large bowl. Add the sugar and beat the yolks at high speed.
Add the melted chocolate to the mixture and stir.
Add the flour and stir again.
Beat the egg whites until peaks have formed and gently add to the chocolate mixture.
Pour the mixture into heart-shaped moulds and cook for 35 mn.
Carefully remove them from the mould and place on a wire rack.
Makes approx. 8 hearts
Serving advice: Serve with a custard sauce
Filled nut chocolatesIngredients for about 8 chocolates:
80 g of butter
150 g of black chocolate with 70% cocoa content
125 g of sugar
50 g of flour
1 pinch of chemical yeast
60 g of thick cream
50 g of grilled, chopped nuts
Melt the butter with the chocolate over a moderate flame until a smooth mixture is obtained. Then let it cool.
Add the sugar, egg and the sieved flour with the yeast and then add the cream.
Sprinkle the grilled nuts on the bottom of a muffin mould, then fill the mould with the chocolate paste or the nuts can be sprinkled over the chocolates.
Cook the chocolates for 15 min, at 180°C.
Leave the chocolates to rest for 10 min before carefully removing them from the mould.
Best eaten when lukewarm.