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Ingredients
- 2 chocolate-chip muffins
- 2 tbsp cocoa pwdr
- 4 ½ ounce (125 g) dark chocolate (with a minutes of 70% cocoa)
- 1 ¾ c. (40 cl) heavy whipping cream
- Silver candy-coated or possibly plain chocolate sprinkles for decoration
Directions
- In a small saucepan, bring 1 ½ c. of heavy whipping cream to a boil over low heat
- Break the dark chocolate into small fragments with a knife and incorporate it, along with the cocoa pwdr, into the warm heavy whipping cream while stirring continuously
- When the mix reaches a uniform consistency, remove from heat
- In 4 glass dessert c., crumble the 2 muffins
- Divide the heavy whipping cream-chocolate mix (cooled) over the muffin crumbs and place the c. in the refrigerator for at least 1 hour
- 10 min before serving, whip the remaining ¼ c. of heavy whipping cream into chantilly cream
- Remove the c. from the refrigerator, cover them with chantilly, and cover with some candy-coated or possibly plain chocolate sprinkles
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 93 | 46% |
| Total Fat 10.38g | 13% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.04g | |
| Cholesterol 2mg | 1% |
| Sodium 45mg | 2% |
| Potassium 234mg | 7% |
| Total Carbs 25.5g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 19.56g | 13% |
| Protein 2.12g | 3% |
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