Grease a 12 hole muffin tin with
butter and coat each hole with a dusting of plain flour.
In a large bowl, cream together
the butter and sugar for 2 mins using a stand mixer or electric whisk.
Add the egg yolk and vanilla
extract and beat again until combined.
In a separate bowl mix together
the flour and bicarbonate of soda.
Add the flour to the butter and
sugar mixture. Mix until combined.
Add the chocolate chips and mix
until evenly distributed.
Make 12 equal balls of cookie
dough.
Press each ball of dough into the
muffin tin, covering the base of each hole.
Chill the cookie dough for 30
mins in the fridge.
Brownie Layer
Preheat the oven to 180°C/160°C
fan.
Break up the chocolate into a
microwave safe bowl.
Melt the chocolate together with
the butter in the microwave in 30 second intervals, stirring in between until
the chocolate has melted. Set aside.
In a separate bowl, gently whisk
the eggs and sugar until combined.
Add the melted chocolate and
butter mixture and mix.
Sieve the flour and cocoa powder
into the mixture and fold in.
Spoon the brownie mixture over the cookie dough filling the muffin tin to the top.
Bake for approx. 18 mins. You
will want the brownie layer to have just started to crack around the edges.
Leave the brookie cups to cool in
the tin for an hour. Gently remove each one and continue to cool on a wire
rack.
White Chocolate Ganache
Break up the chocolate into a
microwave safe bowl and add the cream.
Heat for 50-60 seconds in the
microwave on a high heat setting, remove and stir until smooth. If there are lumps
of chocolate remaining, pop the mixture into the microwave for 20 seconds and
stir.
Set aside the ganache to cool,
then pop it in the fridge for approx. 30-40 mins, stirring occasionally. This
will thicken the consistency of the ganache so it holds its shape when piped.
Using a stand mixer or electric
hand whisk, whisk the ganache for 2-3 mins until light and fluffy.
Pipe the whipped ganache on top
of the brookie cups and top with a Lindt Lindor truffle.
