Choco Caramel Muffins

1. 1

   Heat oven to 180C.

2. 2

   Empty cake mix into a bowl.

3. 3

   Add mousse mixture and stir to combine.

4. 4

   Add sparkling wine, eggs and butter.

5. 5

   Stir until combined then stir in broken chocolate pieces.

6. 6

   Divide mixture between a 6-hole Texas muffin pan (3/4-cup capacity pans).

7. 7

   Cook in a moderate oven for about 25 minutes or until cooked when tested.

8. 8

   Tranfer the muffins to a wire rack to cool.

9. 9

   To make chocolate cream: Whip the cream in a small bowl with electric mixer until firm peaks form.

10. 10

    Add chocolate topping, beat until combined.

11. 11

    Serve muffins warm or cold with chocolate cream and berries.

No additional tips available.