Extra dark chocolate muffin

In combination with GelatoMadre Buontalenti - Original Recipe

8-9 Servings Cooking Time: 16 minutes Low difficulty
250 gr. Wheat flour type 00
4 Eggs
180 gr. Granulated sugar
150 gr. Butter
30 gr. Honey
20 gr. Cocoa powder
2 gr. Fine salt
10 gr Baking powder
50 gr Dark chocolate
160 gr Chocolate drops
450 gr. (1 tub) GelatoMadre Buontalenti 


We suggest to eat the cooked muffins within 6-7 days from preparation.

If you freeze the cooked muffins, before using put them in the refrigerator for about 1 hour and then heat for a few minutes in the oven.


Melt the dark chocolate in the microwave for 30 seconds at 700W. Put all the ingredients in the mixer and set it to medium speed to get a completely smooth dough.

Put the mix into a disposable sac à poche and fill the paper baking cups for 2/3 and place them into a baking tray. Leave standing for 4 hours in the refrigerator. We recommend not to fill the paper cups up to edge and leave at least a centimeter in order to allow the muffin to swell properly.

Cook in a pre-heated oven for 16 minutes at 170°. Serve the still warm muffins together with GelatoMadre Buontalenti custard.