The mini series: chocolate flower cups

After making apple pie I still had a bit of dough left. It was sitting in the fridge waiting for me to come up with a smart idea. Although the apple pie was good I didn’t want to make more. I decided to roll the dough out as thin as possible and to put them in a mini muffin tin till I figured out what to make.

I used a peanut butter jar to roll the dough out. Who needs a fancy rolling pin anyway =) 

And yes, I left it in the same plastic bag I stored it. I was watching tv and didn’t want to dirty more stuff.  

With a cutter I cut cute little rounds and put them in the muffin tin. I barely had enough for 24 cups but I made it. Now what? Chocolate is always a good idea. And chocolate with some orange zest is just heaven; 24 pieces of heaven it is.

I melted one bar or dark chocolate (about 100 gram) and added about a teaspoon of orange zest. I just love the smell of those two together.

Then I mixed 2 eggs and one tablespoon of flour with the chocolate. That wasn’t a good plan at all. The chocolate turned from smooth to lumpy. I didn’t want to throw it out (of course not!!) so I had to stir till my arm fell off. It got a bit smoother, but since I would bake it in the oven I thought I would be ok.

I preheated the oven on 180C and in the mean time I scooped a bit of chocolate in the cups. You see that lump? At least it’s a lump of chocolate, could’ve been worse. I lucked out cuz again I had enough.

I baked them for 10-15 minutes till the chocolate double in volume.

They were so cute when they came out! Like little flowers...the best time to eat them is when they are still slightly warm.

Ps: I want to thank everyone for their support during the eye surgery process. It’s very much appreciated! One more eye to go next Tuesday.