Double Chocolate Hi-Hat Muffins

Serving

6

Preparation

60 minutes

Bake time

25-30 minutes

Difficulty

3 out of 5

Chocolate Tart

Ingredients

Frosting

TO PREPARE THE MUFFINS

  1. Make up the muffins as per back of pack instruction, leave to cool on a wire rack.

TO PREPARE THE MARSHMELLOW ICING

  1. In a large heat-proof bowl add the: Sugar, Cream of Tartar, golden syrup, water, egg whites and Borwick’s vanilla flavouring.
  2. Place over a pan of boiling water/ bain-marie and whisk until stiff peaks are formed.
  3. Remove from the pan and continue to whisk for 2 or 3 minutes.
  4. Once cooled, place the icing into a piping bag and your ready to assemble.

TO ASSEMBLE

  1. Pipe the marshmallow icing onto the top of the muffins using a piping bag. Chill in the fridge for 20 minutes.
  2. Melt the chocolate and add the oil, stir until combined. Place the chocolate into a tall container that allows the muffin to be dipped.
  3. Dip each muffin into the chocolate, enough to cover the height of the icing.
  4. Allow excess chocolate to drip off and leave to harden in the fridge.
  5. Once the chocolate has set they are ready to serve!