Truffle Muffins
5 servings
120 minutes
Truffle muffins are an exquisite dessert inspired by German culinary traditions. Their rich chocolate flavor with subtle hints of cinnamon creates an incredible depth of aromas. The history of this dessert traces back to European pastry traditions, where the combination of chocolate and spices was valued. The muffins have a delicate, slightly moist texture that melts in the mouth, and their preparation requires precision—from melting the chocolate to perfect baking time. They are perfect as a dessert with a strong cup of coffee or as an elegant treat on a festive table. Cooling after baking gives them a special density and richness of flavor, while the delicate balance of ingredients makes them a true gastronomic delight.
1
Add 3 teaspoons of cocoa and 8 tablespoons of cinnamon to 70 g of flour and mix.
- Wheat flour: 70 g
- Cocoa: 3 teaspoons
- Cinnamon: 8 tablespoons
2
Melt dark chocolate (100 g) with butter (130 g) in a pot on the stove, stirring constantly to prevent burning, until fully melted. Mix until smooth.
- Dark chocolate: 100 g
- Butter: 130 g
3
We mix 2 eggs, 1 yolk, and 4 tablespoons of sugar well, then add to the mixture with dark chocolate. Mix until smooth. Then, add flour with cocoa and cinnamon to this mixture. Mix well again.
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Sugar: 4 tablespoons
- Wheat flour: 70 g
- Cocoa: 3 teaspoons
- Cinnamon: 8 tablespoons
4
We fill the truffle muffins in the molds almost to the top, 1-2 mm below the edge.
5
Place in an oven preheated to 210 degrees for 7 minutes. During baking, the oil will rise in the mold, but after taking the muffins out of the oven, it will all be absorbed back.
6
Take the muffins out of the oven, let them cool slightly, and place them in the mold they were baked in the refrigerator. Once they are completely cool, carefully remove them from the mold by flipping onto a plate.