Hot Cross Muffins

level 1

Specialise a classic bakery item with our chocolate hot cross muffins. Adding a milk and gold chocolate ganache using Callebaut’s signature 823 milk chocolate callets, alongside gold chocolate callets elevates this classic baked item to a must have for the Spring.

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Recipe components

Callebaut® ingredients

Muffins

Ingredients	Preparation
250g plain flour 200g caster sugar 125g candied orange 50g golden raisins 45g CP 5g bicarbonate of soda 5g vanilla extract 2g cinnamon powder 1g ground nutmeg 1piece(s) Egg 200g plain yogurt 120ml milk 120ml vegetable oil 40g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Pre-heat the oven to 180c Melt the Callebaut gold chocolate callets Sieve together the dry ingredients Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil Add the melted chocolate and mix well Add the dry ingredients and mix well Stir through the Callebaut 811 dark chocolate callets Pipe into muffin cases and bake for 12 minutes

Milk Chocolate Ganache

Ingredients	Preparation
200g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 823 150g whipping cream 20g glucose	Heat the cream and glucose together just to the boiling point Remove from the heat and add to the Callebaut 823 milk chocolate callets Mix until melted Leave to thicken

Gold Ganache Cross

Ingredients	Preparation
100g Callebaut - Finest Belgian Gold Chocolate - Couvertures - Gold - callets - 2.5kg bag 50g whipping cream 10g glucose	Heat the cream and glucose together just to the boiling point Remove from the heat and add to Callebaut gold chocolate callets Mix until melted Leave to thicken

Decoration

Ingredients	Preparation
10g CHD-BS-20568	10g dark chocolate blossoms per cup cake

Assembly

Place the milk chocolate ganache into a bowl and dip the tops of the muffins in it
Place the gold ganache in a piping bag and pipe a cross on top of the milk ganache
Sprinkle dark chocolate blossoms around the edge of each of the muffins