Soft chocolate confectionery

Norsk
50 g malte hasselnøtter
50 g malte valnøtter
40 g smeltet smør
40-50 g mørk sjokolade (gjerne 86 %)
1/4 dl sukrin
frøene fra en vaniljestang (eller tilsvarende vaniljeekstrakt)
60 g kremost
2 små egg
1/2 toppet ts bakepulver

- Mal nøttene i en blender.
- Smelt smør og sjokolade sammen over svak varme.
- Visp sammen egg, kremost og sukrin, gjerne i blenderen.
- Bland sammen alle ingrediensene tilslutt.
- Ha røra i små muffinsformer.
- Stek på 160 grader i 15-20 minutter.
- Avkjøl og påfør glasur.

Glasur:
25 g smør
50 g philadelphia
50 g sjokolade
1/2 dl sukrinmelis
1 ts pulverkaffe
1 ss vann

- Smelt og bland alt i en kjele. La det tykne. Kjøl ned.



English
50 g ground hazelnuts
50 g ground walnuts
40 g melted butter
40-50 g dark chocolate
1/4 dl erythritol
seeds from a vanilla bean (or equivalent vanilla extract)
60 g cream cheese
2 small eggs
1/2 heaped ts baking powder

- Ground the nuts in a chopper.
- Melt butter and chocolate together on low heat.
- Whip eggs, cream cheese, erythritol together.
- Mix all the ingredients together.
- Put the batter into tiny muffin cups.
- Put in the oven at 160°C for 15-20 minutes.
- Cool them down and apply the frosting.

Frosting:
25 g butter
50 g philadelphia
50 g chocolate
1/2 dl powdered erythritol
1 tps instant coffee powder
1 tbs water

- Melt and mix everything in a pot. Let it thicken. Cool down.

Source


Red and green muffins with white chocolate!