Muffins with Belgian Chocolate Thins
NO. OF PERSONS
60 vegetable oil
120 flour (all-purpose)
1 baking powder
2 cocoa power
50 cooking chocolate
60 liquid cream (35%)
Preheat the oven at 180°C (350°F). Put all the muffin ingredients, except the biscuits, in a large bowl and mix roughly with a wooden spoon.
Cut 7 Belgian Chocolate Thins into pieces and add to the muffin mixture. Divide the mixture into the muffin moulds and bake in the oven for 20 minutes. Leave to cool on a grill at room temperature.
Cut the remaining biscuits in half and divide amongst the muffins.
Preparation of the chocolate sauce: put the chocolate and liquid cream in a saucepan and warm over a low heat, mixing until smooth and consistent. Pour over the muffins just before serving.