for 12 pieces

Batter

125 g	butter, soft
100 g	sugar
¼ tsp	salt
2	fresh egg yolks
1 ½ dl	milk
80 g	walnut kernels
200 g	white flour
2 tsp	baking powder
150 g	dark chocolate (64% cocoa), coarsely chopped

Little ghosts

2	fresh egg whites
2 pinch	salt
100 g	sugar
24	sugar eyes

How it's done

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Mix in the milk. Blitz the walnuts in a food processor until smooth, mix with the flour and baking powder, add to the egg mixture. Add the chocolate, mix, transfer the batter to the prepared muffin tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Little ghosts

Using the whisk on a mixer, beat the egg whites and salt in a bowl until stiff. Add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar and continue to beat until the mixture becomes very stiff. Transfer the mixture to a disposable piping bag, cut off the tip (approx. 5 cm), pipe on top of the muffins. Top with the sugar eyes.

Show complete recipe