Double chocolate muffins
DIFFICULTY
Easy
SERVINGS
6
Pers.
COOKING TIME
Prep.20min
|
Tot. 40min
INGREDIENTS
I COOK FOR
-
+
40,00
g
CAILLER DESSERT Dark 80%
50,00
g
CAILLER DESSERT Dark 64%, crushed
30,00
g
CAILLER CUISINE Cocoa powder
60,00
g
Butter at room temperature
80,00
g
Sugar
1,00
Egg
1,00
teaspoon
Vanilla paste
60,00
ml
Milk at room temperature
90,00
g
Flour
0,50
teaspoon
Baking soda
1,00
pinch
salt
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Cocoa powder
INSTRUCTIONS
1 Preheat the oven to 180°C.
2 Melt the 80% dark chocolate in a bain-marie. Put aside.
3 Beat the butter and sugar in a bowl.
4 Add egg and vanilla paste and beat again.
5 Add the milk and the melted chocolate and beat again.
6 Mix in the flour, cocoa powder, baking soda and salt until you get a smooth batter.
7 Add the 64% dark chocolate pieces, but keep some for the decoration. Mix carefully.
8 Fill paper cups about ¾ full with the dough and sprinkle with the remaining crushed chocolate.
9 Bake for about 20 minutes.
10 Take the muffins out of the oven, let them cool in the tin for 10 minutes, then place them on a wire rack to cool completely.
2 Melt the 80% dark chocolate in a bain-marie. Put aside.
3 Beat the butter and sugar in a bowl.
4 Add egg and vanilla paste and beat again.
5 Add the milk and the melted chocolate and beat again.
6 Mix in the flour, cocoa powder, baking soda and salt until you get a smooth batter.
7 Add the 64% dark chocolate pieces, but keep some for the decoration. Mix carefully.
8 Fill paper cups about ¾ full with the dough and sprinkle with the remaining crushed chocolate.
9 Bake for about 20 minutes.
10 Take the muffins out of the oven, let them cool in the tin for 10 minutes, then place them on a wire rack to cool completely.
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