Ingredients

Instructions

  1. In a saucepan, melt chocolate and butter over low heat. Gradually blend in sugar and flour. Remove from heat.
  2. Blend in egg yolks one at a time, beating well after each addition. Stir in vanilla.
  3. In a medium bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture. Remove 1 cup egg-chocolate mixture and blend with sour cream.
  4. Place paper baking cups into mini muffin pans. Spoon 2 teaspoons egg-chocolate mixture into each cup. Top with 1 teaspoons sour cream mixture.
  5. Bake at 350°F for 10 minutes. Cool completely. Cover. Chill at least 2 hours.