These are molten white chocolate truffle cup cakes by any other name, and the warm white chocolate really does ooze pus-like from the centre when they are cut open – the perfect end to an adult Halloween party.
5 oz chocolate (just less than 2 bars)
¼ cup plus 1 tbsp butter
3 large eggs
3 large egg yolks
¼ cup of sugar
3 tbsp flour
8 – 12 white chocolate truffles (I usually use the Lindt Lindor ones that are sold individually at the checkout in my local supermarket)
- Pre heat the oven to 320
- Melt the chocolate and the butter in a bowl over a pan of hot water or in the microwave
- Meanwhile whisk the eggs, the yolks and the sugar until they are fluffy and pale (by hand; 5 mins, by electric whisk; half that time)
- Fold the chocolate gently into the egg mixture
- Add the flour and stir to combine
- Divide half the mixture into cake cases – or straight into a well-greased muffin tin
- Pop a truffle on top
- Layer over the other half of the chocolate mixture
- Bake for about 15 minutes – keep an eye on them – and cool for 10 minutes
Top with whipped cream and grated chocolate or rich red-brown coco powder, and consider adding Bailey’s to the cream for a decadent touch (about 1 ½ cups of cream would do it)