Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Double Chocolate Muffins




Source of Recipe


Godiva


List of Ingredients




Chocolate Truffle Filling:
2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup plus 1 tablespoon heavy cream
1/2 teaspoon vanilla extract

Chocolate Muffins:
1 cup all-purpose flour
1/2 cup alkalized unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream, at room temperature
1 large egg, lightly beaten, at room temperature
6 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar


Recipe



Make filling:

Place chocolate in bowl. In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least 1 hour (or up to 3 days) or until firm.


Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze truffles until ready to use.


Make muffins:

Preheat oven to 350°F. Lightly butter 12 (3-inch) muffin cups.


Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl.


Whisk together sour cream, egg, butter and sugar in medium bowl until combined.


Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined. Fill each muffin cup 1/3 full. Place frozen truffle in center of each cup on top of batter. Spoon remaining batter into cups, making sure each truffle is covered.


Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean. Cool muffins in pan set on wire rack for 5 minutes. Remove muffins from cups. Serve warm or cool completely. Store in airtight container.