Mint muffins

Ingredients for 1 servings:

• 100 g butter biscuits, light
• 2 tbsp, levelled cocoa powder
• 75 g butter, soft, mildly soured
• 2 m.-sized eggs
• 80 g powdered sugar
• 2 tbsp, heaped vanilla sugar
• 1 pinch of salt
• 1 pinch(s) white pepper, finely ground
• 350 g double cream cheese
• 80 ml peppermint liqueur
• 45 ml whipped cream
• 50 g chocolate block, crumbled
• 6 chocolate mint bars for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 45 minutes

quick and easy to prepare

Crumble the biscuits, mix with the cocoa powder, and knead with the softened butter to form a dough. Form 12 balls from the dough and press them evenly into the muffin tins to form the base. Beat the eggs with the sugar, powdered sugar, a pinch of salt, and pepper until creamy. Then add the cream cheese and liqueur and mix again with a mixer. Divide the mixture into the tins. Bake the muffins in a preheated oven on the middle shelf at 160°C (top/bottom heat) for about 45-50 minutes. Cover with a kitchen towel and set aside to cool. Heat the whipped cream in a small saucepan (do not boil), add the crumbled chocolate, and melt it, stirring constantly. Remove the muffins from the tins, arrange them on a platter, and cover with the slightly cooled chocolate glaze. Halve the peppermint bars and decorate each muffin with one half.