John Myers
Chocolate Cheescake Muffins with Giotto
The perfect chocolate cheescake muffins with giotto recipe with a picture and simple step-by-step instructions.
- 75 g Whole milk couverture
- 180 g Flour
- 2 tsp Baking powder
- 4 tbsp Cocoa powder
- 90 g Sugar
- 1 packet Vanilla sugar
- 3 tbsp Butter
- 180 ml Milk
- 2 Eggs
- 185 g Cream cheese
- 2 tbsp Sugar
- 1 Egg
- 12 Bullets Giotto
- 75 g Flour
- 3 tsp Cocoa powder
- 3 tbsp Sugar
- 5 tbsp Soft butter
- 5 Bullets Giotto
- 12 Bullets Giotto
- For the dough: melt the whole milk couverture in a hot water bath. Mix the flour, baking powder, cocoa, sugar and vanilla sugar. Melt the butter in a saucepan, allow to cool a little. Mix the milk and eggs into the flour mixture.
- For the chessecake cream: Mix the cream cheese with the sugar, egg and Giotto until smooth.
- For the chocolate sprinkles: knead the flour, cocoa, sugar, sugar and Giotto.
- Place the dough in the muffin molds with 1 tablespoon each of cheesecake cream on top of the dough. Crumble the chocolate sprinkles over the muffin and cheesecake mixture. Bake in a preheated oven at 190 degrees for about 30 minutes. When the baking time is over, lightly press a scoop of Giotto into the dough. Let the muffins cool on a kitchen rack and serve.
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