Hot Cross Muffins

Specialise a classic bakery item with our chocolate hot cross muffins. Adding a milk and gold chocolate ganache using Callebaut’s signature 823 milk chocolate callets, alongside gold chocolate callets elevates this classic baked item to a must have for the Spring.

Muffins

Ingredients Preparation
  • 250g
    plain flour
  • 200g
    caster sugar
  • 125g
  • 50g
  • 5g
    bicarbonate of soda
  • 5g
  • 2g
    cinnamon powder
  • 1g
    ground nutmeg
  • 1piece(s)
    Egg
  • 200g
  • 120ml
    milk
  • 120ml
    vegetable oil

Pre-heat the oven to 180c
Melt the Callebaut gold chocolate callets
Sieve together the dry ingredients
Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil
Add the melted chocolate and mix well
Add the dry ingredients and mix well
Stir through the Callebaut 811 dark chocolate callets
Pipe into muffin cases and bake for 12 minutes

Milk Chocolate Ganache

Ingredients Preparation
  • 150g
    whipping cream
  • 20g
    glucose

Heat the cream and glucose together just to the boiling point
Remove from the heat and add to the Callebaut 823 milk chocolate callets
Mix until melted
Leave to thicken

Gold Ganache Cross

Ingredients Preparation
  • 50g
    whipping cream
  • 10g
    glucose

Heat the cream and glucose together just to the boiling point
Remove from the heat and add to Callebaut gold chocolate callets
Mix until melted
Leave to thicken

Decoration

10g dark chocolate blossoms per cup cake

Assembly

Place the milk chocolate ganache into a bowl and dip the tops of the muffins in it
Place the gold ganache in a piping bag and pipe a cross on top of the milk ganache
Sprinkle dark chocolate blossoms around the edge of each of the muffins

 

 

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