Warm Chocolate Truffle Muffins

While thinking about chocolate this recipe popped straight into my mind!  It is delicious and rich and serves beautifully as a pudding with creme fraiche or cream or can be served as a very indulgent accompaniment to a great cuppa.

The recipe suggests using a muffin pan if you don’t have one you could easily use a square or deep dish baker and just place the truffles in at intervals!  Just as yummy but may not go as far!!!


150 g plain flour

45 g unsweetened cocoa powder, plus extra for dusting

1⁄2 teaspoon bicarbonate of soda

1⁄4 teaspoon baking powder 175 g caster sugar
175 ml cold water

75 ml sunflower oil
1 egg
1 teaspoon vanilla extract

12 dark chocolate truffles
(60% cocoa solids) with a smooth melting filling (see Chef’s Corner)

Cream or vanilla ice cream, 1to serve (optional)


  • Preheat oven to 180°C/fan 160°C/Gas 4. Put a paper muffin case into each well of Muffin Pan; set aside. Sift flour, cocoa powder, bicarbonate of soda and baking powder into Stainless 4-Litre Mixing Bowl using Strainer. Stir in sugar; set aside. Place water, sunflower oil, egg and vanilla extract in Small Batter Bowl; lightly whisk together using Stainless Whisk. Add egg mixture to dry ingredients; whisk together 1–2 minutes or until mixture is smooth and well combined (mixture will be a thin pouring batter). Using Large Scoop, fill each paper case with chocolate mixture, dividing evenly (scraping mixture out of bowl using Classic Scraper).
  • Bake 16–20 minutes or until a fine skewer inserted into centres comes out clean. Remove pan from oven to Stackable Cooling Rack and let stand about 3 minutes; while muffins are still hot, snip a cross (about 1.5-cm deep and 4-cm wide) into top of each muffin using Professional Shears (see Chef’s Corner). Gently push one truffle into each muffin until nearly flush with top of muffin. Cool in pan an additional 10–15 minutes (truffles will melt into muffins).
  • Carefully remove muffins from pan to cooling rack, keeping them steady. Remove each paper case individually and immediately place muffin on a serving plate; sprinkle muffins with additional cocoa powder using Flour/Sugar Shaker. Just before serving, break each muffin open using a teaspoon so melted truffle sauce flows out. Serve immediately with cream or ice cream, if desired

Makes 12 muffins
Nutritional information per serving (1 muffin):
Energy: 818KJ/195kcal; Protein: 2.7g; Carbohydrate: 28.1g; Sugars: 18.1g; fat: 8.7g; Saturated Fat: 2g; Fibre: 0.9g;
Salt: 0.1g

Chef’s Corner

White chocolate or milk chocolate truffles can be substituted for the dark chocolate truffles, if desired. Use spherical truffles about 3 cm in diameter, rather than dome-shaped ones (the Lindor truffles are the best for this recipe) Smaller diameter truffles will give less melted chocolate filling. Truffles with a thick chocolate shell do not melt as well.


Leave a comment

Filed under Batter Bowl, Square Baker

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s