Muffin trifles and chocolate

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Ingredients

Serves 4

• 2 chocolate-chip muffins
  
• 2 tbsp cocoa powder
  
• 4 ½ oz (125 g) dark chocolate (with a min of 70% cocoa)
  
• 1 ¾ cups (40 cl) heavy whipping cream
  
• Silver candy-coated or plain chocolate sprinkles for decoration

Preparation

• In a small saucepan, bring 1 ½ cups 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 powder, into the hot heavy whipping cream while stirring continuously
  
• When the mixture reaches a uniform consistency, remove from heat
  
• In 4 glass dessert cups, crumble the 2 muffins
  
• Divide the heavy whipping cream-chocolate mixture (cooled) over the muffin crumbs and place the cups in the refrigerator for at least 1 hour

Presentation:

• 10 minutes before serving, whip the remaining ¼ cup of heavy whipping cream into chantilly cream
  
• Remove the cups from the refrigerator, cover them with chantilly, and cover with some candy-coated or plain chocolate sprinkles

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