Bitter chocolate muffins with hazelnuts and pistachios
4 servings
20 minutes
Dark chocolate muffins with hazelnuts and pistachios are a true delight for lovers of rich flavors. The deep, slightly bitter chocolate combines with the nutty tenderness of hazelnuts and the bright notes of pistachios to create an exquisite symphony of tastes. The recipe is inspired by European traditions where chocolate and nuts often come together in pastry art. These muffins have a soft, velvety texture thanks to the use of buckwheat flour and a pleasant sweetness from cane sugar. They are perfect for a cozy breakfast, an elegant dessert, or a refined treat with a strong cup of coffee. The melted chocolate glaze with thick cream turns them into little works of art, while the pistachio topping adds a special zest. Try this recipe and dive into the world of rich, harmonious flavors!
1
Preheat the oven to 180 degrees. Take a muffin tray and place a paper liner in each cup.
2
Melt 100 grams of chopped chocolate and butter in a water bath.
- 70% dark chocolate: 160 g
- Salted butter: 7 tablespoons
3
Meanwhile, in a bowl, beat the eggs with sugar with a mixer until creamy and doubled in volume.
- Chicken egg: 3 pieces
- Cane sugar: 0.5 glass
4
Slowly add the chocolate to the egg mixture.
- 70% dark chocolate: 160 g
5
Then, use a wooden spoon to mix in the ground hazelnuts and buckwheat flour. Stir until a homogeneous mass is achieved.
- Ground hazelnuts: 0.6 glass
- Buckwheat flour: 0.3 glass
6
Fill the molds three-quarters full with batter and bake for 15 minutes until done. Cool the muffins.
7
For the glaze, melt the remaining chocolate with cream in a water bath. Slightly cool and spread on top of the muffins.
- 70% dark chocolate: 160 g
- Double cream 40% fat: 2 tablespoons
8
While the glaze is setting, sprinkle crushed pistachios on top. Let it harden.
- Ground pistachios: to taste
