Chocolate Muffins, Espresso Liquid Centre
A chocolate muffin should look and taste generous, especially when the chocolate flavours come through without overpowering. This muffin recipe is an upgrade of the classic muffin. The addition of a dash of espresso makes it the perfect morning or afternoon pick-me-up. Now, I use 811 in the batter, the espresso centre and the crumble to bring out deep cocoa, fruity notes and real intensity – strong enough to work with coffee and hazelnut, but still easy to love.
- Niveau:
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Facile
- Rendement:
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12-15 portions
- Durée de conservation:
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Baked: 48 hours | Freezer: 2 weeks
- Conservation:
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The muffins batter (raw) can be kept 48 hours in the fridge at 4°C The chocolate centre is kept in the freezer The crumble can be pre-made and kept in freezer
Montage
- Remplir les caissettes à muffin aux 2/3 avec la pâte à muffin au chocolat noir.
- Insérer un cœur congelé au chocolat et l'espresso, puis recouvrir avec de la pâte à muffin.
- Recouvrir entièrement le dessus de crumble au chocolat et aux noisettes.
- Enfourner à 170 °C pendant 18 minutes.
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