Ingredients:
- Cream Cheese: 200g
- Fresh Cream: 50g
- Egg: 1
- Powdered Sugar: 30g
- Cocoa: 10g
- Sweet Chocolate: 50g
Preparation Steps:
1. Preheat your oven to 150℃.
2. Bring cream cheese and eggs to room temperature. Allow the fresh cream to come to room temperature a little before you start.
3. Mix cocoa and powdered sugar well.
4. Melt the chocolate in hot water (around 70℃).
5. Set a glassine cup in a mini muffin mold.
Mixing Steps:
1. Stir the cream cheese until it reaches an even consistency.
2. Gradually add the fresh cream, stirring each time. Ensure there are no lumps in the cream cheese.
3. Gather the batter around the bowl and mix well.
4. Add eggs and mix again.
5. Sift in the powdered sugar and cocoa, and mix until evenly distributed.
6. Add melted sweet chocolate to the batter and mix. Start preheating the oven to 150℃.
7. Add the remaining ingredients and mix well. Gather the batter and mix again.
8. Fill a piping bag with the batter, cut the tip of the piping bag, and pipe into the prepared mini muffin tin.
9. Spread kitchen paper on a baking sheet and pour hot water (70℃) just enough to cover the entire baking sheet.
10. Place a mini muffin mold on top of the hot water and bake in an oven at 150℃ for about 12 minutes.
Removal and Storage:
1. About 5 minutes after removing it from the oven, place a cutting board or baking tray lined with baking paper over the mold and flip it over to remove it cleanly.
2. cool it thoroughly in the refrigerator once it has cooled down. The store requires refrigeration.
Note: If you use one mold, you must bake the dough in two batches. For the second baking ingredient, keep the dough covered in plastic wrap at room temperature while waiting. Once the first firing is complete and the mold is open, wipe off the moisture, set the glassine cup, and fire the same way as the first time.