Blondes with raspberry and chocolate hazelnut cream

Enjoy an unforgettable culinary experience with our delicious raspberry and chocolate hazelnut muffin recipe! These muffins are a refined reinterpretation of brownies, where the white chocolate adds a touch of sweetness that perfectly complements the tartness of the raspberries. Whether you want to impress your guests or indulge in a personal treat, this recipe is the ideal choice.

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 12 muffins

Ingredients

For the batter:
- 150 g unsalted butter (at room temperature)
- 2 tablespoons Green Sugar (or another natural sugar substitute)
- 3 eggs (at room temperature)
- 100 g white chocolate (melted)
- 1 pinch of salt
- 100 ml buttermilk
- 1 teaspoon baking powder
- 280 g all-purpose flour

For the cream:
- 250 ml heavy cream
- 100 g dark chocolate (chopped)
- 50 g milk chocolate (chopped)
- 1 tablespoon creamy hazelnut spread (from Sano Vita)

Additionally:
- 500 g raspberries (frozen or fresh, as preferred)
- 2 tablespoons Green Sugar gelling agent
- 50 ml water
- ½ teaspoon gelatin granules
- Fresh lemon leaves (for decoration)

Instructions

Step 1: Prepare the raspberries
Start by thawing the raspberries. Place them in a strainer and let them drain excess water. If using fresh raspberries, make sure they are well washed and dried.

Step 2: Prepare the batter
1. In a large bowl, add the softened butter and Green Sugar. Using a mixer, cream the butter with the natural sweetener until it becomes creamy and fluffy.
2. Add the eggs one at a time, mixing well after each until fully incorporated. This will ensure a smooth texture for the batter.
3. Melt the white chocolate in a double boiler and, after it cools slightly, incorporate it into the butter and egg mixture. Mix until smooth.
4. In another bowl, combine the flour with the salt and baking powder.
5. Gradually incorporate the flour into the wet mixture, alternating with the buttermilk. Start with 3 tablespoons of flour, mix, then add 2-3 tablespoons of buttermilk and continue alternating until all ingredients are well integrated.

Step 3: Bake the muffins
1. Fill the muffin molds (silicone or paper) halfway with batter. Add 3-4 pieces of raspberries in each mold, then cover with batter up to ¾ full.
2. Place the molds in a large baking tray and bake in a preheated oven at 170°C for 25 minutes, or until the muffins are lightly browned and pass the toothpick test. Let them cool for a few minutes before removing from the molds.

Step 4: Prepare the cream
1. In a small saucepan, heat the heavy cream until just below boiling, but do not let it boil. Add the chopped chocolate and stir with a spatula until the chocolate is completely melted.
2. Allow the mixture to cool to room temperature, then refrigerate for 2 hours until completely chilled.
3. Using a mixer, whip the cream until fluffy. Add the hazelnut spread and gently mix to incorporate the ingredient without losing air from the cream.

Step 5: Prepare the raspberry jam
1. In a saucepan, add the remaining thawed and drained raspberries. Mix the two tablespoons of Green Sugar gelling agent with 50 ml of water and heat.
2. Let it boil for 2 minutes, then add the mixture over the raspberries. Cook on low heat, stirring gently to avoid crushing the fruit, until it starts to boil. Allow to cool completely.

Step 6: Assemble the muffins
1. Place the muffins on a platter. Spread a large spoonful of raspberry jam over each muffin.
2. Using a piping bag, decorate with a dollop of chocolate cream on top of the jam.
3. In the syrup drained from the raspberries, add gelatin granules and let hydrate for a few minutes. Then, heat on low until the gelatin completely dissolves. Allow to cool slightly and carefully pour over the chocolate cream.

Step 7: Serve
Decorate each muffin with fresh lemon leaves for a vibrant look and fresh aroma. These muffins are perfect for an elegant dessert at a party or for an afternoon tea with friends.

Personal note
I love to serve these muffins with a cup of fruit tea or a strong espresso. The combination of flavors will transport you to a world of joyful tastes. Also, if you want to experiment, you can replace the raspberries with other berries like blueberries or blackberries for a new twist on this recipe.

Calories and nutritional benefits
Each muffin contains approximately 180 calories, depending on the ingredients used. These muffins are rich in antioxidants from raspberries and chocolate, with a low sugar content due to the use of Green Sugar. Additionally, the butter and white chocolate add healthy fats that can contribute to a balanced diet.

Frequently asked questions
1. Can I substitute raspberries with another fruit?
Yes, you can use any berries or even grated bananas or apples.

2. Is it possible to make the muffins gluten-free?
Yes, replace the all-purpose flour with gluten-free flour, but be careful with proportions.

3. How can I store the muffins?
The muffins can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.

I hope you will try this delicious recipe and bring smiles to the faces of your loved ones. Bon appétit!

 Ingredients: For the dough: 150 g of butter 2 tablespoons of Green Sugar 3 eggs 100 g of white chocolate a pinch of salt 100 ml of buttermilk 1 teaspoon of baking powder 280 g of white flour For the cream: 250 ml of whipped cream 100 g of dark chocolate 50 g of milk chocolate 1 tablespoon of creamy hazelnut paste (I used Sano Vita) Additionally: 500 g of raspberries (I used frozen) 2 tablespoons of gelifying Green Sugar Fresh lemon balm leaves 50 ml of water + 1/2 teaspoon of gelatin granules

 Tags:  blondes with raspberry and chocolate cream with hazelnuts