- Cupcakes: semisweet chocolate - 180 grams
- unsalted butter - 6 Art. spoons
- espresso or instant coffee - 1/4 teaspoons
- eggs - 3 pieces
- sugar - 6 st. spoons
- salt - 1/4 teaspoons
- vanilla extract - 1 teaspoon
- Cream: white chocolate - 60 grams
- fat cream - 90 grams
- mint extract - 1/8 teaspoons
1. Make a mint cream. Finely chop the white chocolate, put it in a small bowl. Bring the cream to a boil in a saucepan and add the chocolate, let stand for 1 minute until it melts. Beat well. Add mint extract and beat again. Cover the bowl with a plastic wrap and put in the refrigerator for about 2 hours. 2. Make cupcakes. Chop the chocolate. Cut the butter into pieces. Preheat the oven to 175 degrees. Lay a paper insert in a 9-compartment muffin form. Stir chocolate, butter and espresso together in a medium saucepan, heat over low heat until the chocolate melts, then remove from heat and beat until smooth. Allow to cool slightly. 3. Using an electric mixer, whisk the yolks and 3 tablespoons of sugar in a medium bowl, about 2 minutes. Add a warm chocolate mixture, then vanilla extract, beat. In a separate bowl, whip the proteins into a foam. Gradually add the remaining 3 tablespoons of sugar and all the salt, whip. 4. Add protein to the chocolate mixture in 3 sets, gently stir 5. Divide the dough between the compartments of the mold for muffins, filling each three-quarters. Bake the muffins about 15-20 minutes. Allow to cool in the form. 6. Remove the mint cream from the refrigerator and mix it with a mixer. Lubricate the cream with cold cupcakes. If desired, you can sprinkle them with grated chocolate.
Servings: 9