Heart muffins! ❤️🧁
INGREDIENTS
For the dough
150 g of dark bitters
115 g butter
40 g of baked cocoa
200 g of sugar
3 eggs
1 teaspoon vanilla extract
1 pinch of salt
120 g wheat flour (Type 405)
¼ TL baking powder
¼ tl soda
150 ml buttermilk
For the decoration
200 g Dar
Pink sugar pearls in heart shape
White and Rosane Mini-Marshmallow
PREPARATION
1st step
Preheat the oven to 180 degrees top/ bottom heat (circulating air: 160 degrees). Finely chop the dark chub for the dough. Put the tender chocolate, butter and baked cocoa in a bowl and melt over a hot water bath. Put the sugar, eggs, vanilla extract and salt in a mixing bowl and open it at the highest level of creamy-hell.
2nd step
Stir the liquid chocolate mixture under the sugar-egg mixture. Sift flour, baking powder and baking soda over it and mix everything thoroughly. Finally mix in buttermilk briefly.
3. Step
Pour the chocolate dough into a piping bag and spread evenly over twelve silicone shapes. Bake the heart muffins in the preheated oven for about 20 minutes, then let it cool well. If the hearts are baked a little too high, the underside can be cut off straight away.
4. Step
For the decoration, finely chop the dark chicken coating and melt gently. Put the melted chocolate in a spray bag and cut a small part of the tip below. Decorate the hearts with fine chocolate strips and sprinkle with pink sugar beads and mini-marshmallows as long as the chocolate is still liquid. The heart muffins stay in the fridge for at least 3 days.