Warm the water along with the cream of milk.
Melt the chocolate with the butter in the microwave.
Mix the warm water and cream with the melted chocolate and butter.
Place the mixture in an ice cube tray and freeze.
Heat the oven to 180 ° C.
In a bowl mix the Bio XXI Muffin Premix well with the boiling water. Let stand for 5 minutes.
Add the oil and mix well (the dough will have a semi-liquid consistency and a legume aroma, which will disappear during baking).
Pour the mixture into muffin forms (until the forms are roughly 2/3 full).
Remove the frozen chocolate centres from the freezer and sink them into the centre of the muffin mixture in the forms.
Bake for 30 minutes.
Ingredients
Directions
Warm the water along with the cream of milk.
Melt the chocolate with the butter in the microwave.
Mix the warm water and cream with the melted chocolate and butter.
Place the mixture in an ice cube tray and freeze.
Heat the oven to 180 ° C.
In a bowl mix the Bio XXI Muffin Premix well with the boiling water. Let stand for 5 minutes.
Add the oil and mix well (the dough will have a semi-liquid consistency and a legume aroma, which will disappear during baking).
Pour the mixture into muffin forms (until the forms are roughly 2/3 full).
Remove the frozen chocolate centres from the freezer and sink them into the centre of the muffin mixture in the forms.
Bake for 30 minutes.
