Chocolate, liquorice and pistachio sliver fondants

• 100g of chocolate at least 60%
• 2 eggs
• 80g butter
• 40g sugar
• 25g flour
• 2 tbsp Antésite Réglisse Anise

Recipe instructions:

1. Roast the pistachios in a dry pan. Once cooled, put them in a bag and crush them.
2. In a bain-marie, melt the butter and chocolate.
3. Meanwhile, whisk the eggs and sugar. Add the flour. Then the chocolate, crushed pistachios and Antésite.
4. Pour the mixture into muffin molds and bake for about 12 minutes at 180°, keeping an eye on them.