Thanis Lim

All Rounder Chef and Food Journalist

Chocolate Chili Muffins

As promised - the recipe I had stumbled upon. It's from a nice website called chocolate and zuchini and I highly recommend this site when you need inspiratin for new ideas. His original recipe is chili bites, which is quite small and I don't have mini muffin moulds - I do have large muffin moulds, his recipe makes 72 bites but the recipe fits well into my 12 muffin pan. I modified the recipe a bit.

Chocolate chili bites! Picture by clotilde

Chocolate Chili Muffins

- 200g butter
- 250g good-quality dark chocolate
- 250g caster sugar (around one cup)
- 5 eggs
- a rounded Tbsp of flour
- 1 tsp ground chili
- 1 tsp cocoa powder

Pre-heat your oven to 200°C (400°F).

Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.

Transfer into a mixing bowl, add in the sugar, mix with a wooden spoon and let cool a little. Add the eggs one by one, mixing well with the spoon after each addition. Add a rounded tablespoon of flour and the chili powder and mix well.

Pour the dough in the petit four molds, and put into the oven to bake for 15 minutes. The top should look set, but the inside should still be on the soft side.

Let the the mini muffins cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

My lovelies just fresh from the oven waiting to cool

Serve it with ice cream. Yum!

I'm seriously feeling high from cleaning my spoons and bowls - licking the chocolate batter off.

Thanks to Clotilde from Chocolate and Zuchini for this lovely recipe and the photo!

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