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CHOCOLATE MUFFINS WITH MELTING HEARTS (Pierre Hermé Style)

By Delicious Recipes!Posted on
CHOCOLATE MUFFINS WITH MELTING HEARTS (Pierre Hermé Style)

CHOCOLATE MUFFINS WITH MELTING HEARTS (Pierre Hermé Style)

Experience the magic of biting into these decadent chocolate muffins with a soft, molten center that flows out as you cut. The exterior is light and mousse-like, while the inside is rich and gooey. These can be made plain or with aromatic “hearts” frozen inside for an extra surprise.

🕒 Prep Time: 20 min

🍳 Cook Time: 10 min
🍰 Yield: 5 muffins (hearts make extra, can be frozen)

🍫 Ingredients

Dough:

  • 100 g dark chocolate (70% cocoa)
  • 125 g unsalted butter, room temperature
  • 80-100 g sugar (adjust to desired sweetness)
  • 2 large eggs
  • 30 g all-purpose flour
  • 1 tbsp rum (optional)

Aromatic Hearts (optional):

  • 100 g white chocolate
  • 30 ml heavy cream (unwhipped)
  • 1/4 tsp matcha green tea powder
  • 50 g dark chocolate
  • 250 g raspberries (fresh or frozen)
  • a little sugar (to taste)

👩‍🍳 Instructions

  1. Melt the dark chocolate over a double boiler.
  2. Cream the butter and sugar until light and fluffy.
  3. Mix the melted chocolate into the creamed butter and sugar until smooth.
  4. Add eggs one at a time, mixing after each addition. Stir in rum if using.
  5. Fold in the flour until just combined; do not overmix. The batter is ready.

For aromatic hearts:

  1. Melt the white chocolate over a double boiler. Stir in the heavy cream and matcha powder until the color is even.
  2. For raspberry hearts, gently warm raspberries with a bit of sugar until the sugar dissolves, then remove from heat and stir in melted dark chocolate.
  3. Spoon the heart mixtures into ice cube trays using a piping bag or small spoon and freeze until solid (can be stored frozen for months).
  1. Prepare 8.5 cm aluminum muffin molds by greasing them with butter (sprinkling cocoa powder is optional).
  2. Fill each mold 1/3 full with batter. Place a frozen heart in the center if using. Cover with batter until molds are 3/4 full.
  3. Bake at 170°C (340°F) for 9-10 minutes. The muffins are done when the edges have risen but the center is still wet and slightly underbaked. Do not overbake or the molten center will solidify.
  4. Remove from oven, invert onto a plate, and serve. Optionally dust with powdered sugar.

Note: Smaller molds require less baking time. These muffins can also be served cold, but the molten center will become creamy rather than flowing.

💡 Tips

  • Use high-quality chocolate for the best flavor and texture.
  • Be careful not to overbake to preserve the soft center.
  • Aromatic hearts add a special surprise but are optional for simpler muffins.

🎉 Perfect For

  • Elegant dessert presentations
  • Special occasions and celebrations
  • Impressing guests with a chocolate surprise

📝 Final Thoughts

These Pierre Hermé-inspired chocolate muffins are a decadent treat with a perfect balance of light mousse-like texture and a luscious molten center. They bring a gourmet touch to any occasion, delivering both visual and taste delight with every bite.