RECIPE: Triple Chocolate Muffins

EQUIPMENT:

• Oven set to 165°C

• Muffin mould & Cases

• Baine Marie

• Piping Bag

INGREDIENTS:

Muffin Mix

• 100g Butter, cold and cubed

• 250g Plain Flour

• 45g Cocoa Powder*

• Pinch of Salt

• 1 Tsp Baking Powder

• 3 Eggs

• 290g Buttermilk**

• 100g Light Brown Sugar

• Vanilla Extract 

• 50g White Chocolate Chips (or a finely chopped bar)

Espresso Chocolate Ganache

• 200g Dark Chocolate

• 250g Sour Cream

• 1 Shot of Espresso

• Pinch of salt

METHOS

For the Muffins…

Sand together the butter and dry ingredients until no lumps of butter are visible and everything is evenly mixed through. Whisk together the eggs, buttermilk, sugar and vanilla and fold into the dry mixture until combined. Finish by folding in the white chocolate. Fill your muffin cases two-thirds and bake for 20-22 minutes or until a knife or wooden toothpick comes out clean. While cooling, using the handle of a wooden spoon to make a deep hole in the muffins. Leave to cool completely.

For the Espresso Chocolate Ganache…

Melt the chocolate and salt over a Bain Marie, remove from the heat and whisk in the sour cream and espresso. Once fully emulsified place in a piping bag.

 Once the muffins have cooled, fill with the ganache and pipe over the top.