Chocolate Truffle Muffins
A recipe handed to us by Esther Palmer, Adam's Mum. A very tasty truffle recipe, delicious on their own or served as a dessert with ice cream. This bake is made with our cold pressed natural rapeseed oil and served at many family occasions and are always a favourite. We love a chocolate treat!
175g Self-Raising Flour
4tbsp Cocoa Powder
1tsp Bicarbonate of Soda
1tsp Baking Powder
150g Golden Caster Sugar
2tbsp Golden Syrup
150ml Double Cream
150g good quality Dark Chocolate
Small pinch of Salt
2tbsp Raspberry Jam
White Chocolate for grating over the top
Preheat the oven to 160oC, Gas Mark 3. Put all the ingredients for the muffins into a large mixing bowl and beat well until it makes a smooth, thick batter consistency. Divide into 12 muffin cases. Bake in the oven for 30-35 minutes, until just firm to the touch. Leave to cook in the tins for 10 minutes and then take out. Leave to cool before topping.
To make the truffle topping, pour the cream into a sauce pan and place over a medium heat. Once the cream is hot, but not boiling, stir in the butter until melted. Whilst the cream is heating, melt the milk chocolate along with a small pinch of salt. Remove from the heat, pour the chocolate over the cream and stir well. Leave to cool until it becomes thick but still spreadable.
Once the muffins are cool, spread a little raspberry jam on the top of each followed by a couple of teaspoons or so of the truffle mixture. Top off the muffins with the grated white chocolate.
The muffin mixture can also be used to make a chocolate cake by dividing the mixture into 2 cake tins. They can then be sandwiched with the jam and truffle mixture. The top of the cake can be coated with a thin layer of melted milk chocolate and topped with grated white chocolate. Make sure the chocolate doesn’t set too much for spreading.
Any remaining truffle mixture can be made into chocolate truffles and rolled in white chocolate!