Best Milk Chocolate Mousse Muffins Recipes

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOIST CHOCOLATE MUFFINS

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
• Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
• Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

CHOCOLATE MUFFINS

Steps:

• Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
• Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
• Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
• Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
• Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
• Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
• Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
• Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
• Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
• Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
• EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!

MILK CHOCOLATE MOUSSE

Steps:

• Melt the chocolate and butter in a double boiler. Set aside to cool a little.
• Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
• Whisk the egg yolks in a pitcher and add the vanilla.
• Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
• Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

MILK CHOCOLATE MOUSSE

Steps:

• In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth. Cool slightly.
• At medium-high speed, beat topping mix with milk until firm peaks form. Remove 1/2 cup whipped topping; reserve.
• Beat cocoa into remaining whipped topping; fold in melted chocolate.
• Spoon into 4 dessert glasses. Chill.
• Before serving, top with reserved whipped topping. If desired, garnish with strawberries and chocolate shavings.

MILK CHOCOLATE MOUSSE MUFFINS

Steps:

• Line a standard 12-cup muffin pan with baking cups.
• Melt the two chocolates together in a stainless steel bowl over a pan of simmering water and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream for 3 to 5 minutes to form stiff peaks. Transfer the whipped cream to a bowl, cover with plastic wrap, and store in the refrigerator.
• Rinse out the mixer bowl and the whisk attachment and return them to the mixer. Combine the egg yolks and whole egg in the bowl and mix on low until the eggs are frothy. Mix in the agar.
• In a small saucepan, combine the sugar, corn syrup, and water. Bring to a full boil over medium heat. Boil for about 5 minutes, or until the mixture reaches 235°F on a candy or digital thermometer. Carefully add just a tiny splash of the hot syrup into the eggs, then turn the mixer on to low speed and beat for 1 minute. Add another small splash and beat for 30 seconds or so, then another, carefully and slowly incorporating all the hot sugar syrup into the eggs. Whip on medium speed for another 3 minutes.
• Take the bowl off the mixer and gradually fold in the chocolate mixture with a big rubber spatula or wooden spoon. Once the mixture is smooth, gently fold in the whipped cream, bourbon, and vanilla. Blend gently until the mousse is smooth with no streaks.
• Using a big pastry bag with a big star tip, pipe the mousse into the baking cups until they look like big ice cream cones. Chill until you are ready to serve or freeze them, then wrap them up to present as a gift.