Chocolate muffins “Helene”
Toscana
vegetarian
dessert
easy
Stevan Paul
Ingredients for 12 muffins
For 12 muffins
- 50 g bittersweet couverture
- A little butter and flour for the molds
- 200 g flour (type 405)
- 1 teaspoon baking powder
- 30 g cocoa powder
- 200 g softened butter
- 100 g sugar
- 2 eggs (size M)
- ½ tsp freshly grated orange zest
- 1 tablespoon TOMAMI Toscana
- 2-3 tbsp hazelnut flakes
- 1 small tin of pear halves
- 200 ml whipping cream
- ½ sachet vanilla sugar
Absolutely great: thanks to the subtle seasoning of TOMAMI Toscana, these chocolate muffins are particularly full-bodied – great with: whipped cream, cool diced pears and tart-sweet cranberries.
Preparation
Roughly chop the couverture and melt in a water bath over a low heat. Grease a 12 muffin tin thinly with butter, lightly flour the wells and tap off excess flour.
Mix the flour with the baking powder and cocoa in a mixing bowl. Add the rest of the ingredients apart from the couverture. With the stirring rods of the hand mixer, mix briefly on the lowest speed, then on the highest speed for one minute to form a smooth dough.
Using 2 tablespoons, divide the batter and place into the wells. Bake in the oven for 25 minutes. Meanwhile, toast the hazelnut flakes in a pan without fat until golden brown. Drain and finely dice the pears. Whip the cream with the vanilla sugar until slightly creamy to semi-stiff.
Allow the muffins to cool and serve as shown in the photograph.
Preparation time: 15 minutes + 25 minutes baking time + cooling time
