Gooey Triple Chocolate Muffins
User Reviews
5
Gooey Triple Chocolate Muffins
Description
These muffins combine two types of chocolate: a dark chocolate and milk chocolate chopped into chunks folded into a cocoa and flour-based batter, and a ganache center made from melted dark chocolate mixed with double cream and frozen to firm up. The batter is prepared by melting butter, whisking in cream, milk, sugar, and eggs, then folding in dry ingredients plus chocolate chunks.
Half the batter is spooned into muffin cases, topped with a teaspoon of the chilled ganache mixture, then covered with more batter. Baking at 180°C (355°F) or 375°F (190°C) yields muffins with a soft crumb and a rich, molten chocolate center.
These muffins are best enjoyed warm, which highlights the gooey ganache core, but can be reheated briefly to restore softness. The recipe permits making truffles from leftover ganache and offers storage guidelines involving airtight containers or freezing for longer keeping.
Ingredients
- 5 ounces dark chocolate I usually use about 50% cocoa dark chocolate for the perfect level of sweetness.
- ⅔ cup cream double
- 2½ ounces butter 5 tablespoons, salted
- 3½ ounces milk chocolate
- 1/4 cup milk
- 1/4 cup dark brown sugar
- 2 egg large
- 3/4 cup plain flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
Instructions
For the gooey chocolate centres (ganache)
- Break up half (2.5 ounces) of the dark chocolate into a small bowl or tub and microwave in 30-second bursts until mostly melted (3 x 30 seconds is about right).
- Stir the chocolate until smooth, then gradually whisk in 3 tablespoons of the cream. Put a lid on the bowl/tub (or cover it with foil) and freeze for about 30 minutes.
For the muffin batter
- Preheat the oven to 180C/355F (Fan oven - if using a conventional oven 375F/190C). Melt the butter in a large bowl in the microwave for 30 to 60 seconds, then set aside to cool slightly.
- Meanwhile, chop the rest of the dark chocolate and the milk chocolate into chunks.
- Whisk the rest of the cream, the milk, the sugar and the whisked eggs into the melted butter.
- Fold in the flour, cocoa, baking powder and chopped chocolate until just combined.
- Divide half the batter between 6 muffin cases. Then spoon just over a teaspoon of the chilled chocolate and cream mixture into the centre of each. Cover with the rest of the batter.
- Bake for 20 minutes. Let cool for a short while, then eat while still warm and gooey.
Notes
- If no microwave is available, melt chocolate and butter over simmering water without touching the water for gentle heating.
- Leftover truffle mixture can be rolled into cocoa-dusted balls for a simple treat.
- Serve muffins warm to enjoy the gooey center; reheat cooled muffins for 20-30 seconds in the microwave.
- Store muffins up to 5 days in an airtight container or freeze tightly for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 118mg | 39% |
| Sodium | 132mg | 6% |
| Potassium | 527mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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