Recipe for Mini Chocolate and Blueberry Fudges

Preheat the oven to 170°C. Separate the egg whites from the yolks, mix the yolks with chestnut cream, rum, then add the cornstarch followed by the melted coconut oil. If you really enjoy sweet cakes, you can add a bit of good honey, about 40-50 g max.

Whip the egg whites until they are not too stiff, and gently fold them into the previous mixture using a spatula, in several additions. Once you have incorporated almost all the egg whites, gently add the blueberries.

Grease the molds, pour the batter three-quarters full, and bake for about 10-15 minutes for small pieces, or 20-25 minutes for muffin-sized pieces.

You can keep them for several days in the refrigerator in an airtight container.

To finish, find more tips for this recipe on the blog.