I know you've been dribbling over your keyboards for quite a while now, so... Lights! Music! Curtain! Here comes the triple-chocolate muffin!
They were originally intended as an entry to a recent IMBB hosted by I was just really very hungry but I did not manage to post them in time. I mean, post the recipe, of course, not the muffins - I'd rather have them all for myself, thank you. Loosely based on a recipe in a Waitrose "Seasons" magazine, I didn't have the right ingredients at hand, so just used up whatever half-eaten chocolate bars I could find around the house (quite a pile, as you would expect so shortly after Easter). I also deliberately halved the amount of sugar, which has become a bit of a ritual for me, as I tend to find most sweet recipes to be going over the top in that respect. And since refined sugar tastes of absolutely nothing, I don't see the point of filling the pockets of my dentist little by little with every bite I take. My waistline will also be thankful, I am sure.
So where does the triple come in? A mixture of dark and milk chocolate, the filling flavoured with instant coffee, and topped with shavings of white chocolate - coming to think of it, I could call this quadruple-chocolate, or at least 3-and-a-half-different-chocolate-flavours-in-one muffins! But there can never be too much of a good thing, right?
For the dough:
75 g cark chocolate (min. 70% cocoa solids)
40 g caster sugar
75 g butter
75 g self-raising flour
For the ganache:
60 g milk chocolate
35 g dark chocolate
50 ml double cream
1 tsp instant coffee
4 tbsp white chocolate shavings (to decorate)
Preheat oven to 180 C (fan).
For the dough, melt the butter, caster sugar and dark chocolate in a bowl over simmering water until melted. Set aside and line the muffin tin with paper cases. When the chocolate mixture has cooled down enough (this is a good excuse to stick your finger in and make sure it's not too hot!), beat in the eggs, then gradually add the flour.
For the ganache, melt all the ingredients in the same way as for the dough before.
Fill the muffin cases to about a third of their height, then drop about a teaspoon of the ganache in the centre of each muffin. Top with the remaining dough and bake in the oven for 10 minutes at 180 C. Leave to cool slightly.
Reheat the ganache, adding more cream if required. Top the muffins with ganache and, when it has cooled down, decorate with the white chocolate slivers.