GOOEY TRIPLE CHOCOLATE MUFFINS

GOOEY TRIPLE CHOCOLATE MUFFINS

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250g Milk Chocolate

150g Dark Chocolate

480ml Double Cream

Bring the double cream to a boil and pour over the chocolate. Stir well until all the chocolate has melted and the cream is incorporated. Chill for 4 hours before scooping out teaspoonfuls of the ganache and placing on a baking tray lined with parchment paper. Freeze for another 30 minutes and roll into balls. Heat up the remaining ganache until lukewarm and whip until light and fluffy.

113g Unsalted Butter (Melted)

4tbsp Vegetable Oil

240ml Milk

100g Light Brown Sugar

50g Caster Sugar

2 Large Eggs

150g Dark Chocolate (Melted)

3tbsp Cocoa Powder

1tbsp Vanilla Extract

200g Self Raising Flour

65g Dark Chocolate

65g Milk Chocolate

65g White Chocolate

Whisk the eggs in a large bowl before adding the melted butter, oil, milk and vanilla. Whisk well and then add the sugar and melted dark chocolate. Sieve 150g of the flour with the cocoa powder and gently fold into the batter. Roughly chop the chocolate and coat with the remaining flour. Add the flour coated chocolate to the batter and fold again. Place half of the batter into muffin cases and place the chocolate ganache truffles on top before adding the remaining batter. Bake at 180 degrees C / 356 degrees F for 15-20minutes. Leave to cool on a wire rack.

300g White Chocolate (Tempered)

50g Milk Chocolate (Tempered)

50g Dark Chocolate (Tempered)

Pour the tempered chocolate on a baking tray lined with parchment paper and spread out using a knife. Leave to dry before breaking into small pieces.

Once cooled, pipe the whipped ganache on top of the muffins and place a pice of chocolate bark on top of the ganache.