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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Fabulous muffins, hidden inside is a gorgeous, gooey centre of creamy chocolate ganache. Ingredients:
75 g unsalted butter |
75 g milk chocolate, broken into pieces |
75 g granulated sugar |
2 medium eggs, lightly beaten |
75 g self raising flour, sifted |
125 g milk chocolate, broken into pieces |
50 ml double cream |
1 tablespoon instant coffee granules |
Directions:
1. Preheat teh oven to 180c/fan160c/gas4. Lie a deep 6 hole muffin tin with muffin cases. Place the butter and 75g chocolate in a heatproof bowl & place over a pan of simmering water until melted- do not allow the bowl to touch the water.
2. Remove the bowl from the heat & stir in the sugar. Using a wooden spoon, gradley beat in the eggs. Fold in the flour until smoothly combined. Spoon the mixture into the muffin cases until each is half full.
3. To make the ganache, place the remaining chocolate, cream coffee in a heatproof bowl & place over simmering water - again do not allow the bowl to touch the water.Once the chocolate has melted, remove from heat, stir throughly & allow to cool slightly.
4. Spoon a teaspoon of the ganache into each muffin case the top with the remaining muffin mixture. Bake for 20-25 mins, or until the muffins are springy to the touch.
5. Transfer the muffins to a wire rack, while hot, top each with the remaining ganache,smoothing it with a round bladed knife.
6. Serve warm or cold . The muffins will keep for up to 2 days in the fridge.
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