top of page

Muffins with Belgian Chocolate Thins


30 min.




  • 1 egg

  • 50 sugar

  • 60 milk

  • 60 vegetable oil

  • 120 flour (all-purpose)

  • 1 baking powder

  • 2 cocoa power

  • 1 Belgian Chocolate Thins

  • 50 cooking chocolate

  • 60 liquid cream (35%)


  1. Preheat the oven at 180°C (350°F). Put all the muffin ingredients, except the biscuits, in a large bowl and mix roughly with a wooden spoon.

  2. Cut 7 Belgian Chocolate Thins into pieces and add to the muffin mixture. Divide the mixture into the muffin moulds and bake in the oven for 20 minutes. Leave to cool on a grill at room temperature.

  3. Cut the remaining biscuits in half and divide amongst the muffins.

  4. Preparation of the chocolate sauce: put the chocolate and liquid cream in a saucepan and warm over a low heat, mixing until smooth and consistent. Pour over the muffins just before serving.

25 views0 comments

Recent Posts

See All
bottom of page