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🍰 Chocolate Muffins in Eggshells

250 kcal · 30 min · 4 servings

Chocolate Muffins in Eggshells Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Carefully prick the bottom of each egg with a needle.
  2. 2. Enlarge the opening so that the tip of a piping bag fits through.
  3. 3. Stir the egg white and yolk inside the shell with a toothpick.
  4. 4. Let the contents flow into a bowl.
  5. 5. Collect the three eggs separately.
  6. 6. Mix one liter of water with 100 grams of salt for the brine.
  7. 7. Rinse the empty eggshells under running water.
  8. 8. Place the shells in the brine for 30 minutes.
  9. 9. Rinse the shells again under running water afterwards.
  10. 10. Pour boiling water over the shells.
  11. 11. Place the eggs with the opening facing down on kitchen paper.
  12. 12. Dry the shells.
  13. 13. Chop the dark chocolate roughly.
  14. 14. Melt the chocolate together with the butter in a pot.
  15. 15. Let the chocolate butter cool down.
  16. 16. Whisk the three collected eggs with sugar, vanilla powder, and salt until frothy.
  17. 17. Stir the cooled chocolate butter into the egg batter.
  18. 18. Mix flour and cocoa powder in a separate bowl.
  19. 19. Stir the flour mixture into the egg batter.
  20. 20. Add a little rapeseed oil to each eggshell.
  21. 21. Distribute the oil in the shell.
  22. 22. Fill the muffin batter into a piping bag.
  23. 23. Fill the eggshells about three-quarters full with the batter.
  24. 24. Place the shells with the opening facing up into a muffin tin.
  25. 25. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
  26. 26. Bake the muffins for about 20 minutes.
  27. 27. Carefully remove excess batter shortly after baking.
  28. 28. Let the muffins cool completely before eating.

Nutrition per serving