Mud cakes with ganache

1.Preheat oven to slow, 150°C. Line 36 mini-muffin recess with gold-foil patty cases.

2.In a medium saucepan, combine butter, chocolate, sugar, milk, whisky and salt. Stir over a medium heat, until melted and smooth. Cool 15 minutes. Beat in eggs.

3.Sift flour and cocoa into large bowl. Pour chocolate mixture, stirring to combine.

4.Using teaspoons, spoon mixture evenly into cases until 3/4 full. Bake 15-20 minutes, until cooked when tested, Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

5.To make Ganache; in a large microwave-safe bowl, combine chocolate and cream. Microwave on medium (50 per cent power) 2-3 minutes, stirring every 30 seconds with a metal spoon until smooth. Set aside at room until thick.

6.Fill piping bag, fitted with small star nozzle, with ganache. Pipe in a swirling motion onto top of cakes. Decorate with cachous or stars.