Ingredients
Muffins
butter
65g
2.28oz
0.26cup
4.36tbsp
egg
1pc
sugar
75g
2.63oz
0.30cup
5tbsp
sour cream
35g
1.23oz
2.35tbsp
cocoa
15g
0.53oz
1tbsp
boiling water
2Tbs
coffee
1tsp
flour
105g
3.68oz
0.42cup
7tbsp
baking powder
5g
0.18oz
0.34tbsp
Pistachio mousse
milk
50g
1.69fl oz
cream #1
50g
1.69fl oz
egg yolk
2pc
sugar
10g
0.35oz
0.67tbsp
white chocolate
50g
1.75oz
3.35tbsp
pistachio paste
50g
1.75oz
3.35tbsp
gelatin
5g
0.18oz
0.34tbsp
cream #2
50g
1.69fl oz
Method
Muffins
- Dissolve the coffee in boiling water.
- Whip the butter, sugar and egg; add coffee and sour cream, and mix.
- Mix the cocoa, flour and baking powder, and add to the liquid mass. Mix again.
- Bake the muffins to a dry skewer at 338F (170C).
Pistachio mousse
- Soak the gelatin.
- Combine the cream #1, sugar, andyolks in a saucepan, and heat to 176F (80C), stirring constantly.
- Pour the mass over the chocolate, add the gelatin mass, pistachio paste, and whip everything with a blender. Cool it down to 77F (25C).
- Whip the cream #2, and combine with the main mass. That's it!
Decorate the muffins with cream cheese on top.
* You can also add raspberries or cherries to the mousse.
