Dark Chocolate and Hazelnut Muffins

For the muffin batter:
  • 3.5 oz dark chocolate, 65 % cocoa contents
  • 7 tablespoons lightly salted butter
  • 2/3 cup hazelnut flour
  • 1/3 cup buckwheat flour
  • 3 eggs
  • 1/2 cup blond cane sugar
  • Chopped green unsalted pistachios and hazelnuts, to decorate

For the icing:

  • 2 oz dark chocolate
  • 2 tablespoons heavy cream


  • Preheat the oven at 350 F, and prepare a muffin pan by placing paper cases in each hole.
  • Using a double boiler (or a bowl placed above a pot full of simmering water, bowl not touching the water), melt the chocolate with the butter.
  • In the meantime, place the sugar and eggs in the bowl of a stand mixer, and whisk until light in color and the volume has almost doubled.
  • Add the melted chocolate while whisking slowly.
  • Then, use a wooden spoon to mix in the flours. Combine until just homogeneous.
  • Fill the paper cases 3/4 full and bake for about 15 minutes. Let the muffins cool.
  • To make the icing, use the double boiler again and melt the chocolate with the cream. Take a knife and spread a little icing on each muffin. Sprinkle with chopped pistachios and hazelnuts, and let cool completely for the icing to set.


ThE JaDaVErSE said...

forbidden forbidden!!! I'm on diet!

BRinKo said...

thank you sweet!

David said...

pas mal cette recette!