Very Chocolate Muffin
- 10 ounces bittersweet chocolate 61% to 70%, coarsely chopped
- 3 tablespoons butter, unsalted melted
- 8 each eggs separated, at room temperature
- 1 teaspoon cream of tartar
- 1.5 cups granulated sugar replacement
- 3/5 cup flour, all-purpose (unbleached)
- 1/4 teaspoon kosher salt whisked into flour
- 5 ounces milk chocolate 35%-41%, coarsely chopped
- 4 ounces bittersweet chocolate 61%-70%, coarsely chopped
- Preheat the oven to 350F.
- Line two 12-cup standard muffin tins (2 1/2 inches top diameter and 1 1/4 inches deep) with paper liners.
- Set aside.
- Place 10 ounces of the bittersweet chocolate and the butter in a stainless bowl over simmering water to melt.
- Set aside.
- Put the egg yolks in the bowl of a stand mixer and whisk in 1/2 cup of sugar.
- Place the bowl over simmering water, and whisk until yolks reach about 120F.
- Mount the yolks on a stand mixer fitted with a whisk attachment.
- Whip at high speed until yolks triple in volume.
- Transfer the yolks into a 3 quart stainless bowl.
- Set aside.
- Place the whites in a clean bowl of a stand mixer fitted with the whisk attachment.
- Whip on medium speed until whites become frothy.
- Add cream of tartar and increase mixer speed to high.
- When the whites begin to form soft peaks, add 1 cup of sugar and continue to whip to a shinny firm peak.
- Using a spatula, fold the melted chocolate into the yolk mixture.
- Carefully fold in whites and flour in 3 additions.
- Fold in the milk and the remaining dark chocolate pieces, just until incorporated.
- Do not over-mix.
- Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake on the middle shelf of the oven until the top of the muffins form a crust, 20 to 25 minutes.
- Remove from oven, and allow to cool for 30 minutes.
butter, eggs, cream of tartar, granulated sugar, flour, kosher salt, milk chocolate, bittersweet chocolate
Taken from recipeland.com/recipe/v/very-chocolate-muffin--49245 (may not work)