The CHOCOLATE BRIOCHE MUFFINS are little masterpieces for breakfast or an afternoon snack. Soft with a creamy center that melts in your mouth: these brioches are a small sweet masterpiece, perfect for starting the day on the right foot… and with a smile on your face.
Ideal for a slow breakfast, accompanied by a frothy cappuccino or a hot cup of tea, but also perfect for a decadent snack. Making them at home is a gesture of love that smells of butter, yeast and chocolate.
I filled them with Nutella and whipped cream, but you can enjoy them plain or fill them as you like.
In this article I show you my tried-and-true recipe, step by step, with all the secrets to get a brioche as soft as a cloud and a filling that will win over young and old.
Ready to get your hands on the dough?
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 230 g farina Manitoba
- 20 g cacao amaro in polvere
- 70 g zucchero
- 5 g sale
- 16 g lievito di birra compresso
- 68 g latte
- 68 g uova
- 3 g estratto di vaniglia
- 50 g burro (morbido)
- 120 g panna vegetale da montare
- Nutella®
- confettini colorati (di cioccolato)
To make the chocolate brioche muffins you’ll need
- 2 Bowls
- 10 Muffin tins disposable
- 1 Work surface
- Plastic wrap
- 1 Sieve
Preparation – Chocolate Brioche Muffins
In a large bowl place the sifted flour and cocoa, the crumbled yeast, the sugar, the salt, the milk, the beaten eggs and the vanilla extract. Work all the ingredients for 10 minutes. If using a stand mixer, use the dough hook.
Add the softened butter little by little, adding the next piece only when the previous one has been absorbed. This will take about 10–15 minutes. You should obtain a smooth, silky dough.
Transfer the dough to the work surface, make a few folds and shape it into a ball. Place it in a very large bowl, cover with plastic wrap and let rise in the turned-off oven with the light on for 3 hours or until doubled in size.
Once risen, turn it out onto the work surface and divide it into pieces of 50 g each.
Roll out each piece into a rectangle, make a few folds and roll it up to form a small ball. These three steps will give structure to the dough and help it rise in height.Place the balls inside greased or oiled disposable aluminum muffin tins.
Cover with plastic wrap and let rise, again in the turned-off oven with the light on, until doubled, about 1 hour and a half.
Bake the chocolate brioche muffins, placing the tray on the second rack from the bottom of the oven, and bake in a preheated conventional oven at 347°F for 11 minutes.
Once baked, remove them from the oven and let them cool slightly. Then unmold them and let them cool completely.
Whip the chilled cream until firm. Transfer it to a piping bag. Soften the Nutella and transfer it as well to a piping bag fitted with the smallest tip.
Using scissors, make a cross-shaped cut in the center and fill your chocolate brioche muffins first with Nutella and then with whipped cream.
Decorate with sprinkles or chocolate shavings.
