John Myers
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Raspberry Chocolate Muffin with Raspberry Coconut Cream
The perfect raspberry chocolate muffin with raspberry coconut cream recipe with a picture and simple step-by-step instructions.
For the chocolate raspberry muffin:
- 125 g Butter
- 2 Pc. Eggs
- 0,5 tsp Salt
- 120 g Sugar
- 1 packet Vanilla sugar
- 100 g Flour
- 0,5 tsp Baking soda
- 60 g Cocoa powder
- 150 ml Milk
- 60 g Grated chocolate
- 150 g Raspberries frozen
- Raspberries fresh
- Somewhat dark couverture
For the raspberry coconut cream:
- 400 ml Coconut milk
- 300 ml Water
- 1 packet Custard powder
- 4 tbsp Sugar
- 120 g Raspberries frozen
- 30 g Coconut flakes
- Raspberries fresh
Chocolate raspberry muffin:
- Defrost the raspberries, preheat the oven to 180 degrees top / bottom heat. First, whip the soft butter with the eggs, salt, sugar and vanilla sugar with a hand mixer until lightly creamy. Flour, cocoa powder and baking soda are mixed well, then sifted and added in portions alternately with the milk to the butter-egg-sugar mixture and mixed together to form a smooth dough. Finally add the grated chocolate and stir everything together.
- Now the muffin molds are filled halfway with the batter, then 2-3 raspberries are placed on each mold and covered with the remaining batter. The baking time is 20-25 minutes in the preheated oven. Then let the muffins cool down a little. The couverture is melted over a hot water bath, a dollop of the melted couverture is placed on each muffin and a fresh or frozen raspberry is placed on it.
Raspberry Coconut Cream:
- Finely mash almost all of the raspberries with a fork. Just roughly mash some of the raspberries. Weigh the coconut flakes. Provide both. Prepare a vanilla pudding with the coconut milk, water and sugar according to the instructions on the package. When the cream takes on a little firmness, take it off the heat. Now let cool a little while stirring.
- Then stir in the raspberries and coconut flakes into the warm cream and fill jars while they are still warm. Press the roughly mashed raspberries to the glass with a long spoon. Let cool then put in the fridge. Garnish with fresh raspberries and mint leaves. Serve cool.
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