Beat, eggs, yolks and coconut sugar, until a beautiful foam is formed.
In another bowl mix, butter melted with milk.
In the beaten eggs, add, flour and baking powder, mix with a spatula, finally pour the liquid ingredients, mix.
Pour dough into shapes for muffins (about 60-65 grams) and bake 30 minutes, temperature 150 C, cool completely.
1️⃣ Pour the hot whipped cream over the chocolate, mix, cover with the film until contact with the cream and refrigerate for at least one hour.
In a saucepan, gathered, 100 grams- fatty cream, sugar and vanilla seeds.
We take to the boiling point and dissolve the sugar at the same time.
Take the pan from the hob, add the swollen and drained gelatin, mix and allow the mixture to cool slightly.
Then pour the remaining cream, add the mascarpone cream, mix well until homogenized.
We pour into a container or vessel, cover with a film until contact and refrigerate for 7-8 hours.
Before decorating, beat the cream until it becomes smooth and stable, put in a pastry bag provided with a round nozzle.
For syrup, mix all the ingredients until the sugar is dissolved.
