Popcorn Chocolate Muffin

Place 12 paper liners into the cavities of the muffin tin.

Finely crush fresh popcorn, mix it with milk couverture and press into the paper liners to form a roughly 1 cm thick base.

Melt the milk chocolate in a bain-marie and then let it cool slightly until warm to the touch.

Soak gelatin sheets in cold water for 5 minutes, squeeze out excess water, dissolve in 3 tbsp hot water and stir into the melted chocolate.

Whip the cream with the vanilla sugar until stiff peaks form.

Gently fold the whipped cream into the chocolate-gelatin mixture until a smooth chocolate cream is formed.

Spoon enough chocolate cream onto the popcorn bases to fill the liners. Reserve any leftover cream separately.

Chill the muffins and the reserved chocolate cream in the refrigerator for 1–2 hours.

Place a plate on top of the muffin tin and carefully turn both over. Lift off the tin and turn the muffins right side up again.

Transfer the remaining chocolate cream into a piping bag fitted with a large star tip and decorate the muffins with it.