Muffin Choco Melt

Delicious Muffin Choco Melt

Muffin Choco Melt is a delicious snack that is popular all over the world. These muffins are made from a mixture of flour, melted chocolate, butter, eggs, sugar, baking powder and salt. The texture is soft, moist, and covered with a crunchy layer on the outside. It tastes sweet and is perfect as a snack or dessert eaten while relaxing with tea or coffee.

Ingredients :

45gr Egg
15gr Angel Double Effect Baking Powder
100gr Naarden Dark Chocolate Button 58
25gr Naarden Dark Cocoa Powder
Naarden White Chocolate Button 29
200gr Ireks Golden Muffin Mix
370gr Low Protein Wheat Flour (All Purpose Flour)
350gr Orilia Sunflower Oil
430gr Sugar
225gr Water
100gr Oldenburger UHT Whipiing Cream 35%

How to Make :

First, we make chocolate muffins by pouring medium protein flour into the mixer dough as much as 370gr
Then, also mix 200 grams of Ireks golden muffin mix into the mixer mixture earlier
After that, also mix 25 grams of naarden dark cocoa powder into the mixer mixture
Mix also angel double effect baking powder as much as 15gr into the mixer dough
Mix 430gr of granulated sugar into the mixer mixture
Don't forget to put 45gr of eggs into the mixer dough
Don't forget to also add 225 grams of water to the mixer mixture
Pour also 350gr of orilia sunflower oil into the mixer mixture
Next we set up a mixer to mix our dough evenly
Set the chocolate muffins that have been stirred into a piping bag
Next, we make chocolate ganache. Pour the oldenburger UHT Whipping Cream 35% into the pan. Heat to a boil
Then, Mix the 35% oldenburger UHT Whipping Cream into a container containing 100gr of Naarden dark chocolate button 58. Mix well
After cold, put the ganache into the piping bag
Provide non-stick Bakewall baking paper
After that, prepare 20gr ganache and form bread toppings on the bakewall non-stick baking parchment paper that has been provided earlier. Then, store it in the refrigerator until frozen
Next, put the chocolate muffin mixture into the muffin cup with the size of ½ cup
After that, put the ganache that has been frozen earlier on top of the chocolate muffin mixture that is already in the muffin cup
Then, put the chocolate muffin mixture back into the muffin cup up to ¾ cup
Next, bake at 175o c for 20 minutes
Melt 50gr of naarden white chocolate button 29 in the microwave
Then, prepare bakewell non-stick baking parchment paper in the form of a piping bag
Next, put the melted white chocolate button 29 into the Bakewell non-stick baking parchment paper in the form of a piping bag
Decorate the choco melt muffin with naarden white chocolate button 29 and also add a cherry as a garnish
Finally, melted choco muffins are ready to be served