Laura secord chocolate cupcakes

Cupcake

1 x Laura Secord dark chocolate baking squares 225 g (can be replaced with Laura Secord 70% cocoa mini chocolate chips 250 g)
3 eggs
½ cup of butter
¼ cup of sugar
2 tablespoon of flour

The frosting

Servings
6-12

Cupcake

Preheat oven at 390°F.
Mix the egg yolks, sugar, flour and melted butter in a bowl.
In a bowl, beat the egg whites until soft peaks form.
Add melted chocolate to the mix and fold in the stiffly beaten egg whites.
Pour the preparation in a buttered muffin tin and place it in the pre-heated oven for 30 minutes.
Let it cool

Chocolate mousse frosting

Break the chocolate into small pieces and place in a double-boiler on low heat. When it’s completely melted, slowly stir the mixture into a smooth paste. Remove from the heat and allow to cool.
Break the eggs, separating the whites from the yolks. Add salt and beat them to form stiff peaks.
Slowly add melted chocolate over the egg yolks and mix briskly.
With a spatula, carefully, fold the whisked egg whites into the chocolate mixture.
Allow mousse to set in the refridgerator for at least 3 hours.
Fill a pastry bag with the mousse and apply to each cupcake.