Ingredients:

For the base:

• 200 grams of biscuits
• 80 grams of toasted walnuts (or your favorite dried fruit)
• 100 grams of melted butter

For the chocolate:

• 150 grams of chocolate
• 90 grams of hot whipped cream
• 7 grams of butter (optional)

For the custard:

• 2 eggs
• 70 grams of sugar
• 25 grams of corn starch
• 400 ml of milk

To decorate:

• Fresh fruit to taste

Necessary props:

• Muffin pan
• Chopper or blender
• Small saucepan
• Bowls
• Whips
• Baking paper

Preparation and Cooking Time:

• Preparation: about 30 minutes
• Resting time in the refrigerator: approximately 1 hour
• Total time: approximately 2 hours and 30 minutes

Step by Step Preparation:

1. Prepare the Base:
   • Finely chop the biscuits together with the toasted nuts using a food processor or blender.
   • In a bowl, mix the biscuit and nut mixture with the melted butter until you obtain a uniform consistency.
   • Distribute the mixture on the bottom of the muffin molds, pressing it well with your fingers or the bottom of a glass until it forms a compact base.
   • Place the molds in the refrigerator for at least 30 minutes, so that the base solidifies.
2. Prepare the Chocolate Cream:
   • Melt the chocolate in a bain-marie until you obtain a smooth, lump-free consistency.
   • Add the hot whipped cream to the melted chocolate and mix well until you obtain a smooth cream.
   • Add butter to the cream if you want a softer and glossier consistency.
3. Pour the Chocolate Cream onto the Molds:
   • After the resting time in the refrigerator, pour the chocolate cream over the biscuit and nut base into the muffin molds.
   • Level the surface of the cream well with a spatula or the back of a spoon.
   • Place the molds in the refrigerator for another 30 minutes.
4. Prepare the Custard:
   • In a small saucepan, bring the milk to a boil over medium heat.
   • Meanwhile, in a bowl, beat the eggs with the sugar and cornstarch until smooth.
   • Slowly pour the boiling milk over the egg mixture, stirring constantly to avoid the formation of lumps.
   • Put everything back in the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
5. Pour the Custard onto the moulds:
   • After the second rest period in the refrigerator, pour the custard over the chocolate cream into the muffin molds.
   • Level the surface of the cream well with a spatula.
   • Leave the molds to cool in the refrigerator for at least two hours, until the creams have solidified.
6. Decorate and Serve:
   • After cooling completely, decorate the muffins with fresh fruit of your choice, such as strawberries, raspberries or blueberries.
   • Serve the Chocolate and Dried Fruit Muffins cold, and enjoy them in all their deliciousness!

Who is this recipe for:

This recipe is perfect for all those who love refined desserts and appreciate the combination of chocolate and dried fruit. It’s a great choice for a special snack or as a dessert to share with friends and family.

Tips and Variations:

• You can enrich the custard with a splash of vanilla extract for extra flavour.
• Experiment with different varieties of dried fruit to customize your muffins to your tastes.

Conclusion:

Chocolate and Dried Fruit Muffins are an explosion of flavor and creaminess in every bite. Share them with loved ones and let yourself be won over by their irresistible goodness. I hope this recipe brings joy and sweetness to your kitchen. Enjoy your meal!