Chocolate egg muffins
easy
120 mins
120 mins
Ingredients
- 250 g Dark chocolate coating
- 250 g Whole milk couverture
- 250 g Whipped cream
- 150 g Dark chocolate
- 75 g Butter or margarine
- 350 g Flour
- 3 TSP Baking Powder
- 2 TABLESPOONS Cocoa powder
- 2 Eggs (size M)
- 250 ml Milk
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Coconut chips and almond-sugar eggs
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
Directions
- 1
Roughly chop the chocolate coating. Bring the cream to the boil, add the couverture and stir until the couverture has completely dissolved. Cover with foil and chill for approx. 1 hour. In the meantime, roughly chop the chocolate. Melt 100 g chocolate and fat on a hot water bath.
- 2
Sieve flour, baking powder and cocoa into a bowl. Whisk eggs and milk. Mix egg mixture, chocolate fat mixture, sugar and vanillin sugar. Fold in flour mixture. Fold the rest of the chocolate into the dough. Grease 12 oval muffin cups, dust with flour and fill in the dough evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the muffins from the oven and let them cool on a cake rack for 10 minutes. Remove muffins from the tin and let them cool completely.
- 3
Grease 12 oval muffin cups, dust with flour and fill in the dough evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the muffins from the oven and let them cool on a cake rack for 10 minutes. Remove muffins from the tin and let them cool completely. Pour chocolate cream into a piping bag with a star-shaped spout and spray it onto the muffins. Decorate with coconut chips and almond-sugar eggs
Nutrition Facts
570 kcal
60 g
33 g
9 g
More Delicious Recipes
