CHOCOLATE FUDGE MUFFIN with blueberries whipped cream

On Sunday morning my wife and I like to treat ourselves well. This recipe is perfect if you want to wake up with a smile; just prepare the chocolate fudge muffin the day before and warm them a few minutes in the oven (do not skip this step, otherwise they will not retain their characteristic softness). They are delicious on their own, but if you want my advice, garnish at the last minute with whipped cream, blueberries and raspberries. Of course they will make a perfect snack or dessert, not to mention a tasty late night treat!

• 4 eggs
•  1^1/2 cup + 2 tbsp (200 gr) all purpose flour
• 10 tbsp (75 gr) cocoa powder
•  1^1/2 cup + 2 tbsp (200 gr) dark chocolate bar 70% cocoa
•  2 cup+ 1 tbsp (415 gr) caster sugar
• 18 tbsp (250 gr) butter
• 1 pint (500 ml) heavy whipping cream
• 1 lb (450 gr) blueberry
• 10 raspberry

Prepare the mixture for chocolate fudge muffin

Melt the butter over low heat in a saucepan; when it is completely melted, remove from heat and add the chocolate in small pieces. Process until athick and homogeneous cream is obtained.

Now preheat oven to 355 ° F and whisk the eggs with the sugar. When the mixture assumes a light color and has increased in volume, add the sifted flour, stirring constantly with the whisk.

Once the flour has been absorbed, add the chocolate cream and sifted cocoa powder. Continue to whisk the mixture for at least another 10 minutes, until homogeneous and sticky in texture.

Muffin in the oven!

With the help of a pastry bag fill the muffin cups almost to the edge (be prepared to get your hands dirty, because the dough will be quite sticky and difficult to handle). Once muffin pan have been filled bake in static oven at 355 ° F for 40 minutes.

Blueberry whipped cream

While the muffin are in the oven, mix ½ lb of blueberries in the mixer and then sift, so as to obtain about 3 oz of dense and homogeneous cream. Separately, whip the chilled cream, until it is steady and voluminous, then add a tablespoon of sugar and the blueberry cream, continuing to whip the mixture just long enough to mix all the ingredients together. Let the cream rest in the fridge until it’s time to decorate the muffin.

Finals

Once the muffin are ready, serve warm, and garnish with the chilled cream and mixed berries just before serving. If you prefer, you may store them for a few days in a glass container. You may also store them in the fridge, but before serving you’ll have to heat them, otherwise they will remain rock hard! Remove the muffin from the refrigerator and allow them to reach room temperature. Preheat oven to 355 °F and once the temperature has been reached, turn the oven off and bake the muffin on a tray for 4-5 minutes, keeping the oven door open. Garnish with whipped cream and mixed berries at room temperature then serve immediately.

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ITALIAN LEMON SEMIFREDDO 

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