Enjoy some delicious chocolate sensations during Easter season. You can spice up this recipe by adding some extra melted chocolate and one of our luscious chocolates on top of the muffins.
125g dark chocolate (at least 70% cocoa), broken into pieces + some extra to melt on top of the muffins (optional)
75g diced butter
60g icing sugar, sifted
2 tbsp ground almonds (optional)
1 tbsp plain flour, sifted
1 tbsp brandy (optional)
1 box Guylian Sea Shells or Little Guy Milk Chocolates
Preheat the oven to 250°C. Line a muffin tray with eight paper muffin cases.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (or melt gently in the microwave). Stir well, then remove the bowl from the heat and stir in the butter.
Break the eggs into a separate clean bowl and whisk them for 3-4 minutes, using an electric hand mixer, until thick and foamy. Stir in the sifted sugar, ground almonds (optinal) and flour. Now fold in the melted chocolate mixture and the brandy (optional).
Divide the mixture among the paper muffin cases. Bake for 8 minutes, or until muffins are will risen.
Take the muffins out of the tray onto a wire rack to cool down.
After cooling down, put a Sea Shell or a Little Guy Milk Chocolate on top of each muffin.
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