Easter muffins with chocolate and almonds
2/3 cup sugar
200 g yogurt or fromage blanc (3.2 % fat or more)
½ cup melted butter
100 g of dark chocolate
1-1 ½ cups flour
1 teaspoon baking powder
5-6 drops of bitter almond flavoring (or ½ grated tonka bean)
80 g of white almond paste
1 tablespoon sugar
100 g white chocolate
200 ml liquid cream
55 g icing sugar
1 dose of vanilla
In a bowl, whisk the eggs and sugar until creamy. Then add the cheese, melted butter, slightly cooled melted chocolate and the flour with the yeast. Make a cake pastry of medium thickness.
In another bowl, blend the egg, sugar and almond paste. Then bind them with the ground almonds. Add as much as necessary to obtain a paste.
Pour the chocolate batter into greased muffin molds, filling them halfway. Then put a teaspoon of the almond mixture in the middle, shaping it as a small ball. Then, fill the molds up to 2 /3 of their height with pastry.
Bake at 175°C until a knife comes out clean. Not more than 25-30 minutes. Cool on a wire rack.
For the cream, melt the white chocolate in a bain-marie and flavor it with vanilla. Let cool. Meanwhile, whip the cream (in a cold bowl). Gradually add the icing sugar. Then, spoon by spoon, stir in the cooled white chocolate. Put the cream in the refrigerator until it becomes thick enough to pass through a pastry bag. This may take up to 1 hour.
Meanwhile, have fun making Easter figures from the almond paste – eggs, chickens, rabbits, chicks, flowers, etc.
Before serving, decorate the muffins with a spritz of white chocolate cream and an almond figure.