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Chocolate muffins with Ferrera ball

Chocolate muffins with Ferrera ball

Name: Chocolate muffins with Ferrera ball
Total time: 45 min
Ingredients: 225 g flour; teaspoon baking powder; 1 teaspoon vanilla paste; 110 g sugar; 25 g cocoa powder; 1 egg; 175 ml of milk; 75 ml of oil; 200 g edible chocolate; 100 g sweet cream; tablespoon butter (optional)

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 11

BAM cocoa powder has a warm, red-brown colour and a pleasant chocolate taste. It is based on cocoa beans from West Africa, with additional flavour and spice from beans from other parts of Africa, Asia and South America. The very fine texture makes it easy to blend. It is ideal for biscuits, cakes, ice creams and other desserts.

Recipe for delicious chocolate muffins.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients for muffins:

225 g flour
teaspoon baking powder
1 teaspoon vanilla paste
110 g sugar
25 g cocoa powder
1 egg
175 ml of milk
75 ml of oil

ingredients for the dressing:

200 g edible chocolate
100 g sweet cream
tablespoon butter (optional)

Instructions:

preparation procedure:

Add the sugar, vanilla sugar and oil to the yolk and mix with an electric mixer. Add the milk and mix again. Then add the cocoa powder and the flour to which the baking powder has been added. Slowly mix with the mixer.

Then, using a cleaned electric mixer, beat the egg whites. Once thoroughly mixed, fold it into the mixture by hand. Place the mixture in the prepared muffin tins up to the edge.

Place the moulds in the centre of a preheated oven at 180 degrees for 25 minutes. Let the muffins cool and poke a small hole in the top.

Heat the cream almost to boiling and pour over the small chocolate cubes and butter. Leave for 2 minutes, then stir with a spoon until everything is melted. If it doesn''t dissolve, heat the mixture over steam. Do not stir too roughly as you do not want to trap air bubbles.

Place on the counter and cool at room temperature, stirring occasionally, which greatly speeds up the cooling and setting. When the mixture has cooled sufficiently, place it in a piping bag and pipe the chocolate into the holes you have made in the muffins.

Then dip the Ferrera Rocher in the chocolate and leave to cool and harden completely.

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