Chocolate and pear muffins with chocolate syrup

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How to make Chocolate and pear muffins with chocolate syrup

  • Yield : 10
  • Prep Time : 0:30
  • Cook Time : 0:50
  • Total Time : 1:20

Ingredients

  • Melted butter, to grease
  • 10 small corella pears, peeled leaving stalks intact
  • 750ml (3 cups) water
  • 2 teaspoons vanilla bean paste
  • 315g (1 1/2 cups) caster sugar
  • 2 tablespoons 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

Method

  • Step 1 Preheat oven to 180°C. Brush ten 150ml-capacity Texas muffin pans with melted butter to lightly grease. Use a melon baller to scoop out the base and core from each pear.
  • Step 2 Place the water, vanilla and half the sugar in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Add the pears and cook, turning occasionally, for 10 minutes or until the pears are tender. Use a slotted spoon to transfer the pears to a plate to drain.
  • Step 3 Whisk the cocoa powder into the syrup. Simmer for 15 minutes or until the syrup thickens slightly.
  • Step 4 Meanwhile, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Remove from heat.
  • Step 5 Add the combined flours, egg, extra cocoa powder and remaining sugar to the chocolate mixture and stir until well combined.
  • Step 6 Spoon mixture among prepared pans. Gently press the pears into the centres. Bake for 20 minutes or until a skewer inserted into the muffin comes out clean. Set aside for 15 minutes to cool.
  • Step 7 Carefully remove from the pans and divide among serving plates. Drizzle over the chocolate syrup to serve.

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