Recipe for chocolate muffins with peanut brittle
I just love the combination of chocolate and peanuts and often use both when I bake!
Just look at this chocolate-caramel-peanut tart I made previously.
This time I made deliciously soft chocolate muffins topped with chocolate mousse and crispy, salty and sweet peanut brittle.
They are super delicious…and filling!
Chocolate muffins with peanut brittle recipe
Ingredients
Chocolate Muffins
- 75 gram Butter
- 2 Egg
- 300 gram Sugar
- 300 gram Wheat Flour
- 50 gram Cocoa powder
- 9.6 gram Baking Soda
- 4.2 gram Vanilla Sugar
- 200 gram Whole Milk
- 200 gram Chocolate dark - I used a 44 pct.
Chocolate Mousse
- 500 gram Whipping Cream
- 170 gram Sugar
- 96 gram Cocoa powder
- 4.2 gram Vanilla Sugar
- 85 gram Sugar
- Peanuts a large handful
Instructions
Chocolate muffins
- Start by melting the butter.
- Put eggs and sugar in a bowl and whisk until it turns white.
- Mix sugar, wheat flour, cocoa powder, and vanilla sugar together in a bowl and then fold it into the egg mixture. Also, fold the butter and milk into the mixture.
- Chop the dark chocolate coarsely and fold the chocolate pieces into the batter.
- Divide the batter into muffin cases and bake them for 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven.
- Put all the ingredients in a bowl and whisk together until the mousse reaches the desired consistency.
- Melt the sugar in a pan. Once the sugar is completely melted and has turned into caramel and taken a bit of color, pour in the peanuts and fold them into the caramel.
- Pour the peanuts onto a piece of baking paper and spread them in a layer.
- Once the peanut brittle has cooled, it can be chopped coarsely. Use a serrated knife, such as a bread knife, to avoid the brittle from scattering everywhere.
