Chocolate pies (± 45 pcs)

Grease the muffin pans.

Sift the flour in a bowl. Mix with the fingertips pieces butter into the flour till the dough looks like breadcrumbs. Stir the sugar into the dough. Make a little hole in the middle and add egg yolks and 1-2 tablespoons water. Stir the dough with a knife to a crumbly dough. Roll a ball of the dough and place 20 minutes covered in the fridge.

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).

Roll the dough between two sheets baking paper, cut circles of 5 cm and place in the molds. Bake the circles in 10 minutes pale brown. Take out off the molds and let cool.

Grate the chocolate in a heat resistant bowl. Bring the cream to a boil and pour over the chocolate. Stir till the chocolate has melted. Add the liquor.

Let the chocolate, while stirring from time to time, thicken. Spoon the chocolate mixture in a piping bag and fill the pies with the mixture. Sprinkle with cocoa powder and decorate with the candied orange peel. Keep the chocolate pies in the fridge.