MUFFIN AL CIOCCOLATO e granella di nocciola
This is a recipe from Maitre Chocolatier, Davide Comaschi. We have been following Signor Comaschi’s work since our first trip to Milan. His chocolate school has always fascinated us.
INGREDIENTS:
300 grams organic whole milk
40 grams organic egg yolks (about 3-4 large organic egg yolks)
175 grams white sugar
3.5 grams salt
135 grams all-purpose flour
65 grams cocoa powder
7.5 grams baking powder
175 grams sunflower seed oil
100 grams semi-sweet chocolate chips
50 grams roasted hazelnut grains
9 pieces muffin sized paper cups
1 muffin tin
Directions:
Preheat the oven to 375 degrees F.
In a large bowl, beat milk, sunflower seed oil, and egg yolks. Add sugar and salt into mixture.
In a medium bowl, sift flour, cocoa powder, and baking powder together.
Add dry ingredients to wet ingredients and mix well.
Fold in semi-sweet chocolate chips and roasted hazelnut grains until just combined. Use food processor to grind whole hazelnuts if hazelnut grains are not available.
Pour batter into muffin sized paper cups. Makes about 9 muffins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Remove from muffin tin and let it cool completely on a wire rack.
PREP TIME: 15 minutes
BAKE TIME: 35 minutes