Betty Bossi Chocolate Deco Instrucciones Y Recetas página 7

Tips for decorating
with the three-hole nozzle
• Pipe the chocolate in latticework strips onto
the baking parchment. Scatter with dried
cranberries, finely chopped, leave in the
fridge to set.
• Fill chocolate biscuits with chocolate, put
together, decorate with the remainder of the
chocolate, leave in the fridge to set.
• Draw strips of chocolate over scoops of
ice-cream.
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• Decorate chocolate tea-cakes with chocolate,
leave to dry.
Chocolate and ginger muffins
Preparation: approx. 20 mins | Baking: approx. 25 mins
For a 12-cup muffin tray, Ø of each cup approx. 7 cm, lined with baking cases or greased
180 g flour
150 g sugar
50 g white chocolate, roughly chopped
1 tsp baking powder
2 pinches of salt
2 eggs
100 ml milk
100 g butter, melted, cooled
1 tsp ginger, finely grated
50 g white chocolate, finely chopped,
melted in the Chocolate Deco
(see instructions for use p. 6)
Each: 227 kcal, fat 11 g, carbohydrates 28 g, protein 4 g
1. Mix the flour and all of the ingredients,
including the salt, in a bowl.
2. Stir in the eggs, milk, butter and ginger.
Divide the batter into the cups on the
prepared tray.
3. Bake: approx. 25 minutes in the middle of
an oven pre-heated to 180 °C. Remove the
muffins, allow to cool slightly, remove from
the tray, cool on a wire rack.
4. Pipe circles of chocolate (with the three-hole
nozzle) onto the muffins.
Tip: Muffins taste best when fresh.
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