Little chocolate moelleux with Philadelphia Plant Based frosting
4 Servings
Prep Time:30 min Total Time:55 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Cook the dairy-free milk, vanilla seeds on a medium heat (4) for 2 minutes to get.
2
In the pan add the chopped chocolate or drops and melt the chocolate to obtain a warm mixture. Mix gently until smooth velvety mix. Take it out of the heat.
3
Add the Philadelphia, apple compote and sugar in a bowl and mix it strongly with a vertical mixer (blender) to get a very smooth, mousy mass.
4
Add the flour, the almond powder and the baking powder. Mi again well with the vertical mixer (blender) and add finally the melted chocolate mass.
5
Pour the mass in small muffins forms or small cakes forms, to ¾ .
Bake for 20-25 minutes at 180 °C (350 F). Let them cool down.
You can top them with a vanilla sugar vegan Philadelphia Frosting.
