Heart flowing chocolate fondant, hazelnut & cocoa dessert Danival

Ingredients :

• 1 cup of Danival Dessert Hazelnut & cocoa (110 g)
• 100g of lactose-free organic margarine
• 120g of organic chocolate
• 2 organic eggs
• 30g of organic sugar
• 40g of organic cornstarch

Preparation :

• 1. Pour the Danival Hazelnut & Cocoa dessert into ice cube molds or silicone mini molds in the freezer for at least 5 hours. You will get 6 to 8 ice cubes.
• 2. When ice cubes are set, melt margarine and chocolate in a bowl on a bain-marie.
• 3. Out of the fire, add the sugar, and mix well.
• 4. Add the eggs, whisking then the starch, and mix.
• 5. Oil the muffins molds, fill one third of the mold with dough, place an ice cube in the middle and cover with dough. You should have 5 muffins.
• 6. Bake for 15 minutes in the preheated oven at 180 ° C.