Ingredients:
4- 1 1/2" muffin tins
Bonbon papers
6 ounces Bakers semi-sweet chocolate
5 tablespoons unsalted butter
1/2 cup sugar
2 eggs, slightly beaten
1/2 teaspoon baking powder
1/2 cup flour
1 teaspoon vanilla
1 cup finely chopped nuts, blanched almonds preferred
Velvet Frosting:
1/2 cup whipping cream
3/4 cup sugar
3 ounces unsweetened chocolate
2 tablespoons butter, softened
1 slightly beaten egg yolk
1 teaspoon vanilla
Instructions:
Heat oven to 375 degrees. Put paper in tins. Melt chocolate and butter over water. Remove from heat and stir in sugar and small amount of chocolate to eggs. Stir in remaining ingredients. Fill cup half full. Bake 8 minutes. Leave in tins 5 minutes and frost with Velvet Frosting.
Frosting: Mix cream and sugar in heavy sauce pan. Bring to a boil over medium heat, stirring constantly. Simmer 5 minutes. Add chocolate. Stir to melt. Add 1 tablespoon to egg yolk to temper and then add back to chocolate. Add butter and stir to melt. Stir in vanilla. Spread over bonbons. Decorate if desired.
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