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Very Chocolate Muffin

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Very Chocolate Muffin

Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.

 

Yield

24 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
10 ounces chocolate, bittersweet
61% to 70%, coarsely chopped, null
*
3 tablespoons butter, unsalted
melted
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8 large eggs
separated, at room temperature
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1 teaspoon cream of tartar
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1.5 cups granulated sugar replacement
*
3/5 cup all-purpose flour
(unbleached)
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¼ teaspoon kosher salt
whisked into flour
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5 ounces milk chocolate
35%-41%, coarsely chopped
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4 ounces chocolate, bittersweet
61%-70%, coarsely chopped, null
*

Ingredients

Amount Measure Ingredient Features
289 ml/g chocolate, bittersweet
61% to 70%, coarsely chopped, null
*
45 ml butter, unsalted
melted
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8 each eggs
separated, at room temperature
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5 ml cream of tartar
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355 ml granulated sugar replacement
*
142 ml all-purpose flour
(unbleached)
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1.3 ml kosher salt
whisked into flour
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144.5 ml/g milk chocolate
35%-41%, coarsely chopped
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115.6 ml/g chocolate, bittersweet
61%-70%, coarsely chopped, null
*

Directions

  1. Preheat the oven to 350°F.

  2. Line two 12-cup standard muffin tins (2½ inches top diameter and 1¼ inches deep) with paper liners. Set aside.

  3. Place 10 ounces of the bittersweet chocolate and the butter in a stainless bowl over simmering water to melt. Set aside.

  4. Put the egg yolks in the bowl of a stand mixer and whisk in ½ cup of sugar. Place the bowl over simmering water, and whisk until yolks reach about 120°F.

  5. Mount the yolks on a stand mixer fitted with a whisk attachment. Whip at high speed until yolks triple in volume. Transfer the yolks into a 3 quart stainless bowl. Set aside.

  6. Place the whites in a clean bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until whites become frothy. Add cream of tartar and increase mixer speed to high. When the whites begin to form soft peaks, add 1 cup of sugar and continue to whip to a shinny firm peak.

  7. Using a spatula, fold the melted chocolate into the yolk mixture. Carefully fold in whites and flour in 3 additions.

  8. Fold in the milk and the remaining dark chocolate pieces, just until incorporated. Do not over-mix.

  9. Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake on the middle shelf of the oven until the top of the muffins form a crust, 20 to 25 minutes.

  10. Remove from oven, and allow to cool for 30 minutes.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I'm just wondering since my granulated sugar replacement measures 2:1 on regular sugar - should I reduce the measurement of the splenda to 3/4 cup? Thanks for your help!

happyzhangbo   

I think that you might use 1 cup splenda just to be safe. Also baked goods made with Splenda may not rise as high as those made with regular sugar. Add 1/2 cup of nonfat dry milk powder and 1/2 teaspoon of baking soda for every cup of Splenda granulated sweetener used in a recipe to increase the rise.

 

 

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 6856% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 49mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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