This is what I need:
For the muffins:
– 4 tablespoons Mamie Bio hazelnut & chocolate spread
– 2 tablespoons bitter chocolate powder
– 50g butter
– 50cl creme fraiche
– 100g icing sugar
– 3 eggs
– 200g flour
– ½ bag baking powder
– a pinch of salt
For the icing:
– 200g mascarpone
– 50g icing sugar
– 4 tablespoons black spread Mamie Bio
– 20g white chocolate bar
Let’s get started!
1- Preheat the oven to 180°C.
2- Mix flour, yeast and salt in a bowl.
3- In a second bowl, beat the whole eggs, stir in the sugar, then the melted butter and cream.
4- Add the dry mixture and the hazelnut & chocolate spread with the chocolate powder.
5- Fill ¾ of the muffins molds with the mixture and bake for 15 to 20 mins
6- During this time, proceed with the icing preparation: mix mascarpone, icing sugar and black spread and refrigerate
7- Decorate the cooled muffins by placing the icing with a sleeve pouch.
8- And lastly, grate the white chocolate over the muffins using a cheese grater.
The little trick
Vary the flavours and colours by replacing the spread with jam for icing.