Chocolate Whiskey Muffins

Ingredients for 1 servings:

• 150 g dark chocolate bar
• 100 g butter or margarine
• 250 g wheat flour (type 405)
• 2 tbsp, leveled baking powder
• ½ tsp, leveled baking soda
• 150 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 2 eggs
• 80 ml coffee, boiled, strong
• 7 tbsp whiskey (Irish whiskey)
• 50 g chocolate shavings
• 1 cup of double cream (125 g)
• 3 tbsp whiskey (Irish whiskey)
• 1 tsp sugar

Instructions

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

Serves 12. Contains Irish whiskey cream, so not suitable for children!

Roughly chop the chocolate and mix with butter (or margarine) in a small saucepan over low heat in a double boiler until smooth. Combine the flour with the baking powder and baking soda, sift into a mixing bowl, and mix with the sugar, vanilla sugar, and salt. Add the eggs, coffee, Irish whiskey, and the chocolate-butter mixture and mix with a hand mixer until a smooth batter forms. Finally, briefly stir in the chocolate shavings (be careful not to break them!). Grease a muffin tin for 12 muffins and sprinkle with breadcrumbs. Divide the batter between the tins. Bake on the middle rack of a preheated oven at approximately 180°C (top/bottom heat: 160°C fan/gas mark 2-3) for 25 minutes. Then check if the muffins are cooked through using the skewer test. Let the muffins cool for about 30 minutes, then remove them from the tin. For the cream, whip the double cream until stiff. Stir in the Irish whiskey and season with sugar to taste. Spoon the cream onto the muffins when serving. Scotch whiskey also works, of course, but I use Irish whiskey as a matter of principle. If you like, you can decorate the muffins with the cream and chocolate sprinkles.