Chocolate Mini Molds with Yogurt Sauce

Heat the oven to 350°F (180°C)

Grease two mini muffin tin cups with melted butter

Set aside

For the dough: in a small saucepan, combine 1 cup of water (240ml) and the chocolate and butter

Heat over low heat, stirring constantly, until the chocolate melts (approximately 2 minutes)

Let it cool

Add the remaining ingredients and mix well

Distribute the mixture among the prepared mini muffin tin cups

Place them in a baking dish and bake at preheated oven temperature for about 10 minutes

Let them cool, then demold

Transfer to an airtight container, cover with plastic wrap, and store at room temperature

For the sauce: in a small bowl, mix all ingredients until smooth

Cover with plastic wrap and refrigerate

When serving, place the mini molds in a small baking dish and microwave on high for 1 minute. Reserve

Melt the chocolate to be used for decorating in a small plate

Microwave on high for 30 seconds

Distribute the yogurt sauce between two dessert plates

Place one mini mold on top

With a spoon, mix the melted chocolate well and draw a wavy line over the yogurt sauce

Serving immediately

534 calories per serving