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🍰 Chocolate Heart Muffins with Strawberry Ganache

247 kcal · 30 min · 4 servings

Chocolate Heart Muffins with Strawberry Ganache Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the orange under hot water and pat it dry.
  2. 2. Finely grate about one-third of the peel.
  3. 3. Cut the orange in half and squeeze out the juice.
  4. 4. Mix flour, starch, baking powder, salt, and coconut blossom sugar in a large mixing bowl.
  5. 5. Add 70 milliliters of orange juice, one egg, oil, and the grated peel to the flour mixture.
  6. 6. Beat everything with a hand mixer until you have a smooth batter.
  7. 7. Place six heart-shaped muffin molds (each with a 60 milliliter capacity) on a baking sheet.
  8. 8. Distribute the batter evenly among the molds.
  9. 9. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced, or gas level 2 to 3).
  10. 10. Bake the muffins on the middle rack for about 15 minutes.
  11. 11. Remove the muffins from the oven and let them cool in the molds for about 10 minutes.
  12. 12. Carefully release the muffins from the molds.
  13. 13. Place them on a wire rack and let them cool completely.
  14. 14. Wash the strawberries and let them drain well.
  15. 15. Set aside three whole berries.
  16. 16. Remove the stems from the remaining berries and chop them finely.
  17. 17. Place the chopped berries in a tall container.
  18. 18. Puree the berries finely with a hand blender.
  19. 19. Coarsely chop 100 grams of chocolate with a large knife.
  20. 20. Place the chopped chocolate and strawberry puree in a metal bowl.
  21. 21. Place the metal bowl over a pot of hot water (bain-marie).
  22. 22. Melt the mixture over medium heat, stirring constantly with a small spatula.
  23. 23. Continue stirring until you have a smooth mass.
  24. 24. Remove the bowl from the water bath.
  25. 25. Transfer the chocolate-strawberry mixture into a clean bowl.
  26. 26. Place the bowl in the refrigerator for about 15 minutes.
  27. 27. Stir the mixture occasionally while it cools.
  28. 28. Coarsely chop the remaining chocolate as well.
  29. 29. Melt the chopped chocolate in a small saucepan over the lowest heat, stirring constantly.
  30. 30. Stir until the chocolate is smoothly melted.
  31. 31. Insert a popsicle stick horizontally into each muffin heart about halfway.
  32. 32. Carefully pull the sticks back out.
  33. 33. Dip the sticks into the melted chocolate.
  34. 34. Re-insert the coated sticks into the muffin hearts.
  35. 35. Let the chocolate on the sticks set.
  36. 36. Whip the cooled chocolate-strawberry mixture briefly with a hand mixer (about 30 seconds).
  37. 37. Spread the whipped mixture immediately onto the muffins using a knife or a palette knife.
  38. 38. Halve the reserved strawberries.
  39. 39. Place the strawberry halves on the muffins with the cut side facing down.
  40. 40. Let the coating dry.
  41. 41. Serve the muffins.

Nutrition per serving