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Double chocolate muffins
DIFFICULTY Easy
SERVINGS 6 Pers.
COOKING TIME
Prep.20
|
Tot. 40
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Ingredients
I COOK FOR
6
-
+
40
gram
CAILLER DESSERT Dark 80%
50
gram
CAILLER DESSERT Dark 64%
30
gram
CAILLER Cuisine Cocoa Powder
60
gram
Butter
80
gram
Sugar
1
Eggs
1
teaspoon
Vanilla extract
60
milliliter
Milk
90
gram
Flour
0.5
teaspoon
baking powder
1
pinch
salt
Cocoa powder
Cocoa powder
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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