by Martina Bin
24 Jun 2021

Chocolate and Hot Chili Peppers Muffin

Ingredients

120 ml whole milk
2 hot chili peppers
250 g dark chocolate (50%)
140 g butter
250 g granulated sugar
6 medium eggs
1 teaspoon vanilla extract
250 g pastry flour
40 g cocoa powder
16 g baking powder
1 pinch salt

Coulis:

400 g strawberries + some extra for decoration
½ organic lemon juice
4 tbsp granulated sugar

Directions

Preheat oven to 180 °C, grease, and flour your muffin cups. Bring to simmer the milk, remove from the heat and break hot chili peppers in it, let rest for about 8-12 mins, then filter it. In a double boiler melt the chocolate and butter with the milk.

Sift the dry ingredients: flour, baking powder, salt, and cacao powder together, then beat the eggs, sugar, and vanilla extract with an electric whisk until it is pale and creamy. Stir it in the cooled melted chocolate, then add the dry ingredients. Mix with an electric whisk at low speed. Bake them for 40-45 minutes.

While your muffins are in the oven, prepare the coulis. Chop strawberries into small pieces. Place in a saucepan, then add lemon juice and sugar and cook it for 3-5 mins stirring occasionally. Puree with an electric whisk and pass through a fine-mesh strainer set over a medium-size bowl. Discard the seeds. Let cool and spread it over your muffins. You can decorate them with some fresh strawberries and some sliced organic chili peppers.