※ Coffee & Chocolate Muffins (Mocha)




My husband has a morning tea at work today & they were asked to bring some food that represents their country. So for Italian I came up with an Espresso / Choc Muffin topped with a chocolate ganache & a Ferrero Rocher.


INGREDIENTS

  • 2 cups self-raising flour
  • ½ cup cocoa powder
  • 1 cup brown sugar
  • 1 egg, lightly beaten
  • 100g butter, melted
  • ½ cup sour cream
  • ¾ cup milk
  • 1 x 200g block dark chocolate, chopped
  • 2 tablespoons Kahlua liqueur
  • 2 tablespoons strong brewed coffee
GANACHE (Chocolate sour cream ganache)
  • 300g dark chocolate
  • 300g sour cream
METHOD

Place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.


METHOD
1. Line a 12-hole muffin pan (1/3 cup capacity) with paper cases.

2. Combine sifted flour and cocoa with sugar in a large bowl. Stir in egg, butter, sour cream, milk, chocolate, liqueur and coffee until just combined. Divide mixture among pan holes.

3. Cook in a moderate oven, 180C, for about 25 minutes or until cooked when tested. Turn muffins out onto a wire rack.

4. Garnish with ganache and chocolate of your choice

Makes 12







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