Butter (for greasing)
For the dough
100 g of milk chocolate, broken into pieces
2 tablespoons of butter
1 egg
2 tablespoons of almond flour
2 tablespoons of all-purpose flour
For the sauce
1/2 cup of natural yogurt (100 g)
1 teaspoon of vanilla extract
2 tablespoons of almond flour
10 g of milk chocolate
(for decoration)
Butter (for greasing)
For the dough
100 g of milk chocolate, broken into pieces
2 tablespoons of butter
1 egg
2 tablespoons of almond flour
2 tablespoons of all-purpose flour
For the sauce
1/2 cup of natural yogurt (100 g)
1 teaspoon of vanilla extract
2 tablespoons of almond flour
10 g of milk chocolate
(for decoration)
Preheat the oven to 350°F (180°C)
Grease two mini muffin tin cups with butter. Reserve
Prepare the dough: in a small saucepan with 1 cup of water (240 ml), melt the chocolate and butter over low heat, stirring constantly for about 2 minutes
Let it cool down
Add the remaining ingredients and mix well
Distribute among the prepared cups
Place them in a baking dish and bake until firm (about 10 minutes)
Let it cool down, then unmold
Wait for it to cool completely, then transfer it to an airtight container and store at room temperature
Prepare the sauce: in a small bowl, mix all the ingredients until smooth
Cover with plastic wrap and refrigerate
When serving, place the truffles on a plate, microwave for 1 minute, and reserve
Melt the chocolate to be used for decoration in a small saucepan over low heat
Distribute the yogurt sauce between two plates
Place a truffle on top
With a spoon, mix well the melted chocolate and use it to draw an undulating line above the sauce
Serve immediately
534 calories per serving.
