These are PERFECT.
150g unsalted butter, chopped
200g 60% dark chocolate
125g caster sugar
50g hazelnut meal
250g plain flour
2 eggs, lightly beaten
50g Dark choc
20g unsalted butter
whole or halved toasted hazelnuts (optional)
Preheat the oven to 160c fan forced.
Grease 24 cup mini muffin pan.
Melt butter and chocolate together over gentle heat until smooth.
Stir in sugar, and continue to stir over gentle heat until sugar begins to dissolve.
Scrape into a bowl. Set aside for a few minutes until cool.
Stir in hazelnut meal, then sifted flour and eggs.
Half fill each muffin cup. Tap pan on the bench firmly to ensure large air bubbles rise to surface, pop with knife tip or skewer.
Bake at 160 until barely set, about 10 minutes. Let sit for 5 minutes, then turn out to cool.
Topping: Melt in a glass bowl in the microwave in short bursts until just melted. Let sit 1 min then stir gently until combined.
(or use your thermo cooker on 70degrees speed 2, if you have one)
Dip bites into bowl of slightly cooled topping and place on rack with a tray underneath to dry.
If it's not working, try drizzling with the topping instead. Add nut on top if using.
- Mini muffin pans vary greatly, so this may make more or less than 24!
- I made these for a function, so I made in a sheet pan and cut them out with a small round cutter, then put them in tiny paper cases before doing the topping. But for at home it's really unnecessary and time consuming!
- You certainly can make the mix in a thermo as well but it's honestly just as easy without.