Super soft these mini chocolate colombe, soft and indulgent Easter muffins. The mini chocolate colombe without eggs and butter are really quick and can be made in half an hour.
Of course, if you don’t have similar molds you can always bake them in regular muffin tins.
Also try:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 6 mini dove cakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients Mini colombe
- 3/4 cup type 2 flour
- 1/2 packet baking powder
- 5 tbsp cornstarch
- 1 pinch sea salt
- 3 tbsp whole cane brown sugar
- 1 tbsp unsweetened cocoa powder
- 2 tbsp extra virgin olive oil
- 3/4 cup soy chocolate drink (Vivi Meglio soy cocoa drink)
- 2 tbsp hazelnut chocolate spread
- 12 violets
Tools
- 1 Muffin mold
Steps Mini chocolate colombe
In a bowl pour the type 2 flour with the baking powder, the pinch of salt, the sugar and the cocoa. Mix a little and then add the chocolate drink and the oil. Mix again with electric beaters and finally add a generous tablespoon of hazelnut chocolate spread.
You should have a soft and smooth batter. Pour into the molds filling them halfway and bake in the oven at 356°F for 20/25 minutes. Do the toothpick test before removing from the oven.
Let cool, remove from the molds. Brush with chocolate-hazelnut spread just melted with a tablespoon of chocolate drink.
Decorate with spring flowers; I used fresh violets.
Tips from Timo e lenticchie
Mini chocolate colombe keep for a couple of days if well sealed in a tin box. You can decorate the sweets with almonds or hazelnuts, fill them with jam, or use gluten-free flours like in these hazelnut and cocoa gluten-free muffins.
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