Hot Cross Muffins

Specialise a classic bakery item with our chocolate hot cross muffins. Adding a milk and gold chocolate ganache using Callebaut’s signature 823 milk chocolate callets, alongside gold chocolate callets elevates this classic baked item to a must have for the Spring.

Level:: Easy
Makes:: 12

250 g

plain flour
200 g

caster sugar
125 g

candied orange
50 g

golden raisins
45 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
5 g

bicarbonate of soda
5 g

vanilla extract
2 g

cinnamon powder
1 g

ground nutmeg
1 piece(s)

Egg
200 g

plain yogurt
120 ml

milk
120 ml

Vegetable oil
40 g

Callebaut 811

Pre-heat the oven to 180c
Melt the Callebaut gold chocolate callets
Sieve together the dry ingredients
Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil
Add the melted chocolate and mix well
Add the dry ingredients and mix well
Stir through the Callebaut 811 dark chocolate callets
Pipe into muffin cases and bake for 12 minutes

200 g

Callebaut 823
150 g

whipping cream
20 g

glucose

Heat the cream and glucose together just to the boiling point
Remove from the heat and add to the Callebaut 823 milk chocolate callets
Mix until melted
Leave to thicken

100 g

Callebaut Couvertures - Gold - callets - 2.5kg bag
50 g

whipping cream
10 g

glucose

Heat the cream and glucose together just to the boiling point
Remove from the heat and add to Callebaut gold chocolate callets
Mix until melted
Leave to thicken

10 g

CHD-BS-20568

10g dark chocolate blossoms per cup cake

Place the milk chocolate ganache into a bowl and dip the tops of the muffins in it
Place the gold ganache in a piping bag and pipe a cross on top of the milk ganache
Sprinkle dark chocolate blossoms around the edge of each of the muffins