The proof that Chocolate bars taste good not only by themselves.

Ingredients for 24 Mini Muffins: For the dough: 3 Strawberry, Yogurt Chocolate Bars, (each 1 once) 3.2 ounces of cream, 4.8 ounces flour, 1 package of chocolate pudding powder, 1 Tbsp. cocoa powder, 1½ Tsp. baking powder, ½ Tsp. baking soda, 4.8 ounces strawberries, 1 egg, 2 ounces sugar, 2 ounces vegetable oil, 4.8 ounces yogurt. For the baking form/tin: Shortening or 24 mini paper-baking cups. For decoration: 3.2 ounces of whole milk chocolate coating, 12 strawberries, pistachio nuts, yellow sugar bars, almond chips.

Preparation Time: 1 Hour, Baking Time: 15 Min. 130 kcal per muffin

1 Preheat the oven to 360 °. Grease the mini muffin baking form and place it in the freezer. Or place the paper baking forms onto the baking sheet.

2 Cube the chocolate bars, and melt them in the cream, let cool off.

3 Mix the flour with the pudding powder, the cocoa powder, the backing powder and baking soda. Wash the strawberries, remove stems, and cut the fruit into large cubes.

4 In a bowl lightly beat the egg. Add Sugar, oil, yogurt, strawberries and the melted chocolate cream under the lightly beaten egg. Add the flour mixture (3) to this, and mix until all dry ingredients are moist.

5 Fill the dough into the baking forms, or paper baking cases/ forms. Bake for about 15 min. on the middle shelf of the oven. After baking, let the finished muffins "rest" for about 5 min. on a wire rack then take them out, and let them cool off.

6 Melt the chocolate coating in a bowl of hot water. Dip the muffins into the coating and let dry for a while. For decoration cut the strawberries in half and place half a strawberry on each muffin. Fill the remaining coating into a plastic bag and cut off a small corner with a pair of scissors. Decorate the strawberries; add the pistachio nuts, sugar bars and almond chips.