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:
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Easy
- Makes:
-
12
Muffins
Ingredients: Muffins
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250 gplain flour
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200 gcaster sugar
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125 g
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50 g
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45 gCP
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5 gbicarbonate of soda
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5 g
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2 gcinnamon powder
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1 gground nutmeg
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1 piece(s)Egg
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200 g
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120 mlmilk
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120 mlVegetable oil
Preparation: Muffins
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
Milk Chocolate Ganache
Ingredients: Milk Chocolate Ganache
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150 gwhipping cream
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20 gglucose
Preparation: Milk Chocolate Ganache
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
Gold Ganache Cross
Ingredients: Gold Ganache Cross
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50 gwhipping cream
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10 gglucose
Preparation: Gold Ganache Cross
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
Decoration
Ingredients: Decoration
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10 gCHD-BS-20568
Preparation: Decoration
10g dark chocolate blossoms per cup cake
Assembly
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
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