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Chocolate and pear muffins with chocolate syrup
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent chocolate muffins, perfect for your dinner party.
Ingredients:
  • Melted butter, to grease
  • 10 small corella pears, peeled leaving stalks intact
  • 750ml (3 cups) water
  • 2 tsp vanilla bean paste
  • 315g (1 1/2 cups) caster sugar
  • 20.00 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 1 x 200g pkt dark cooking chocolate, finely chopped
  • 200g butter, melted
  • 150g (1 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 2 eggs, lightly whisked
  • 30g (1/4 cup) cocoa powder, extra
Instructions:
  • Preheat the oven to 180°C. Brush ten Texas muffin pans (each 150ml-capacity) with melted butter. Using a melon baller, scoop out the base and core from each pear.
  • In a medium saucepan over low heat, combine water, vanilla, and half of the sugar. Stir and cook for 5 minutes until sugar dissolves. Bring to a boil, then add pears. Cook for 10 minutes until pears are tender, turning occasionally. Transfer the cooked pears to a plate to drain using a slotted spoon.
  • Blend the cocoa powder into the syrup gently. Let it simmer for 15 minutes until the syrup has slightly thickened.
  • In a heatproof bowl, set the chocolate and butter over a pot of simmering water, ensuring the bowl does not touch the water. Stir with a metal spoon until the chocolate is melted and the mixture is smooth. Remove from heat.
  • Stir the combined flours, egg, extra cocoa powder, and remaining sugar into the chocolate mixture until fully incorporated.
  • Divide the mixture evenly into the pans and nestle the pears into the centers. Bake for 20 minutes or until a skewer comes out clean. Let cool for 15 minutes before enjoying.
  • Gently transfer the contents from the pans onto individual serving plates. Top with a decadent drizzle of chocolate syrup before serving.

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