Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Little ghosts
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases
How it's done
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Mix in the milk. Blitz the walnuts in a food processor until smooth, mix with the flour and baking powder, add to the egg mixture. Add the chocolate, mix, transfer the batter to the prepared muffin tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Little ghosts
Using the whisk on a mixer, beat the egg whites and salt in a bowl until stiff. Add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar and continue to beat until the mixture becomes very stiff. Transfer the mixture to a disposable piping bag, cut off the tip (approx. 5 cm), pipe on top of the muffins. Top with the sugar eyes.
| Tip: | Scorch the beaten egg whites with a blowtorch. |
|---|---|
| Shelf life: | Store the muffins (without the egg white mixture) in an airtight container for approx. 3 days. |
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