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1
Separate the egg whites and yolks and add to separate bowls.
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2
Melt the butter and set side.
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3
Combine and sift the ingredients.
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4
Break up the chocolate in the wrapper.
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5
Preheat the oven to 170C.
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6
First, whip up the meringue.
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7
Add about half of the granulated sugar to the egg whites and use a whisk to whip until soft peaks form.
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8
For the next step, don't wash the whisk, use as-is.
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9
Whip the egg yolks and remaining granulated sugar.
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10
Whip to a moderate heaviness.
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11
Then, add the melted butter and lightly mix with a rubber spatula.
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12
Add a fourth of the meringue to the mixture in Step 3 and use the rubber spatula to mix the dough lightly (it's fine if the meringue is crushed).
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13
Sift the ingredients again and add in two batches.
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14
Then add milk and continue to mix.
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15
Add the crushed chocolate and remaining meringue in two batches, and mix together.
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16
Once everything has been mixed together, pour into the cups, set on a baking pan, rap it against a surface to remove air bubbles and put into the oven.
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17
Bake for about 20 to 25 minutes.
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18
It's done once a bamboo skewer pushed through comes out clean.
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19
Let cool.
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20
I used a pudding mold with baking paper, but you could also make these in a muffin pan.
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21
If you eat these while they're still warm, the chocolate is creamy (the photo is 2 hours after baking.
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22
They were still melty).
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23
Leave for a day and the chocolate will stiffen and become dense.
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24
I like leaving it for a day.
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25
I made a version adding 3 g of black cocoa.
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26
It resulted in slightly bitter muffins--great for the mature palate.
