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

Steps:

  • 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.

3 comments:

ThE JaDaVErSE said...

forbidden forbidden!!! I'm on diet!

BRinKo said...

thank you sweet!

David said...

pas mal cette recette!