Olympic Muffins with chocolate, a delicious dessert that went viral on social media during all the Paris Olympics thanks to videos by Norwegian swimmer Henrik Christiansen. My son Luca loves all chocolate desserts and asked me several times to make these muffins, so I decided to try them and I must say they are very good, they are soft and have a soft heart thanks to the ganache that is inserted inside after baking. You can serve them with the thicker ganache that forms when the chocolate cools, or you can microwave them for 30 seconds at 750 W to soften them for a softer chocolate experience. I recommend checking out other muffin recipes ideal for breakfast or a snack. Now let’s see how to make the Olympic chocolate muffins; if you try them, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup sunflower seed oil
- 1.8 oz dark chocolate
- 3 tbsp unsweetened cocoa powder
- 2/3 cup all-purpose flour
- 1 pinch salt
- Half packet baking powder
- to taste chocolate chips
- 1/4 cup heavy cream
- 2.1 oz dark chocolate
Tools
- Electric whisk
- Baking cups large
How to prepare Olympic Muffins
Let’s start preparing the Olympic muffins, finely chop 1.8 oz of dark chocolate and melt it in a double boiler. Once melted, remove it from the hot water so it has time to cool while you prepare the remaining ingredients.
In a bowl, whisk the eggs and sugar with an electric whisk until you obtain a light and frothy mixture, which will take a few minutes. Then, gradually add the milk and oil while continuing to whisk, followed by the melted dark chocolate, and mix until smooth.
Now add the dry ingredients, which should be sifted. I sift them directly into the bowl using a sieve. Add the all-purpose flour, cocoa powder, a pinch of salt, and baking powder. Incorporate them into the other ingredients using a spatula with upward and downward movements to prevent deflating the mixture.
Now the muffin batter is ready, and you can pour it into the baking cups, filling them 3/4 full. Add chocolate chips on top and bake in a preheated static oven at 350°F for 20 minutes. Before removing them from the oven, perform the toothpick test to ensure they are cooked through; if the toothpick is moist, continue baking for a few more minutes. The baking time varies based on the size of the baking cups.
Once baked, remove them from the oven and let them cool. Meanwhile, prepare the chocolate ganache. Chop 2.1 oz of dark chocolate, heat the cream in a saucepan without bringing it to a boil, add the dark chocolate, stir, and let it melt. Then pour the ganache into a piping bag.
Using a knife or an apple corer, make a hole in the middle of the muffins and fill the void with the chocolate ganache. Let the chocolate set, or if you prefer to enjoy them with soft chocolate, heat them for a few seconds in the microwave.
How to store Olympic Muffins
Store Olympic muffins at room temperature for 2 days, or in the refrigerator for 3-4 days.
Store Olympic muffins at room temperature for 2 days, or in the refrigerator for 3-4 days.
