Place 1 paper cups in each of the recesses of a mini muffin tray (12 recesses). Roughly chop 50 g chocolate. Melt with the butter in a warm water bath. Leave to cool.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Whisk ##egg## in a bowl. Mix sugar, 1 pinch of salt, flour and baking powder. Add to the egg and stir in briefly with a wooden spoon.
Stir in liquid chocolate.
Pour the dough into the moulds and bake in a hot oven for about 20 minutes. Leave to cool for about 10 minutes, then remove from the ramekins. Let them cool down.
Warm up jam and 2-3 tablespoons of water while stirring. Spread the tartlets all around with the jam and stir for 5-10 minutes
Coarsely chop 150 g chocolate, melt with ##coconut fat## in a hot water bath. Put the tartlets on a wooden skewer or a cake fork and dip them into the chocolate. Drain and place on a cake rack or oven rack.
Decorate with silver beads. Let it dry.