Stracciatella muffins

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Line the troughs of a muffin tin with paper baking cups. Chop 50 g chocolate. Mix flour, baking powder and sugar in a bowl. Whisk egg, milk and oil. Add the flour mixture and mix briefly.

2. 2

   Fold in chopped chocolate. Spread the mixture into the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes (test with sticks!). Remove the muffins and let them cool down. Melt 150 g chocolate and coconut fat over a warm water bath. Leave to cool until the chocolate begins to thicken. Dip the muffins with the surface into the chocolate and let them get firm. If necessary, reheat the rest of the chocolate. Spread thinly on a cool marble board or the back of a baking tray and refrigerate. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls.

3. 3

   Leave to cool until the chocolate begins to thicken. Dip the muffins with the surface into the chocolate and let them get firm. If necessary, reheat the rest of the chocolate. Spread thinly on a cool marble board or the back of a baking tray and refrigerate. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. If necessary, put the rolls in a cool place for a short time. Decorate muffins with chocolate rolls

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
34 g

FATS
15 g

PROTEINS
5 g