Chocolate muffins with pistachio mousse and berries

Ingredients

Muffins

65 grams (2.3 ounces) butter
1 egg
75 grams (2.6 ounces) sugar
35 grams (1.2 ounces) sour cream
15 grams (0.5 ounces) cocoa powder
2 tablespoons (30 milliliters) boiling water
1 teaspoon (5 grams) instant coffee
105 grams (3.7 ounces) all-purpose flour
5 grams (1 teaspoon) baking powder

Pistachio Mousse

50 grams (1.8 ounces, 1/4 cup) milk
50 grams (1.8 ounces, 1/4 cup) heavy cream (Cream #1)
2 egg yolks
10 grams (0.35 ounces) sugar
50 grams (1.8 ounces) white chocolate
50 grams (1.8 ounces) pistachio paste
5 grams (1 teaspoon) gelatin
50 grams (1.8 ounces, 1/4 cup) heavy cream (Cream #2)

Equipment

Electric Mixer
A handy device for whipping up the butter, sugar, and egg. Pro tip: Use it on medium speed to ensure the mixture becomes fluffy without overmixing.
Muffin Tray
An essential item to give your muffins the perfect shape. Line it with muffin cups to make removal easier and cleaner.
Blender
You'll need this to combine the mousse ingredients into a silky smooth texture. Make sure to pulse and not overblend to avoid too much air.
Saucepan
Necessary for heating the cream, sugar, and yolks. Use a heavy-bottomed saucepan for even heat distribution.
Measuring Cups and Spoons
Accurate measurements are key! Level off dry ingredients for precision baking.

Instructions

Step 1

Step 1: Dissolve the coffee in boiling water. Make sure the coffee is fully dissolved before adding it to the mixture.

Step 2

Step 2: In a large bowl, whip together the butter, sugar, and egg until the mixture is smooth and fluffy. Then, add the dissolved coffee and sour cream and mix well. Using room temperature butter helps in better mixing.

Step 3

Step 3: In a separate bowl, mix the cocoa powder, flour, and baking powder. Gradually add this dry mixture to the wet mixture, stirring until fully combined. Be careful not to overmix to maintain a light texture.

Step 4

Step 4: Preheat your oven to 338°F (170°C). Pour the batter into muffin molds and bake until a skewer inserted into the muffins comes out clean, approximately 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready.

Step 5

Step 5: For the Pistachio Mousse, soak the gelatin in cold water for a few minutes to soften it. Follow the instructions on your gelatin package for best results.

Step 6

Step 6: In a saucepan, combine cream #1, sugar, and egg yolks. Heat gently to 176°F (80°C), stirring constantly. Use a thermometer to ensure you don’t overheat and scramble the eggs.

Step 7

Step 7: Pour the warm mixture over the white chocolate, mixing until the chocolate is melted. Add the softened gelatin and pistachio paste, then blend everything with a hand blender until smooth. Allow the mixture to cool to 77°F (25°C). Blending ensures a silky texture for your mousse.

Step 8

Step 8: Whip cream #2 until it forms soft peaks and gently fold it into the cooled mixture. Folding in the cream gently keeps the mousse light and airy.

Step 9

Step 9: Top the muffins with the pistachio mousse, optionally decorating with cream cheese frosting and fresh raspberries or cherries. Chill the finished muffins for an hour for best results.

Servings

Imagine the delight on your guests' faces when you serve these irresistible muffins topped with a luxurious pistachio mousse! 🍥 For a **gourmet touch**, consider adding **fresh raspberries** or **cherries** to the mousse. Not only do they add a burst of color, but they also bring a refreshing tanginess that perfectly balances the rich, nutty flavor of the pistachio. If you’re planning a special event, present the muffins on a tiered dessert stand and sprinkle some **pistachio crumbs** on top for an extra crunch. 🍴 These muffins are perfect for an afternoon tea party or as a show-stopping dessert at your next family gathering. And don’t forget to mention your secret ingredient: 💚 Love! 💚 Pair them with a **fragrant cup of coffee or tea** to enhance the experience. You can also serve them warm with a dollop of **vanilla ice cream** for a sumptuous treat that's simply to die for!

Variations

👩‍🍳 For our gluten-free friends:

**Replace the flour with a gluten-free flour blend**. Ensure that your baking powder is gluten-free, and you’re all set!

🌱 For the vegans in the house:

**Swap out the butter with a vegan butter** and the cream with **coconut cream**. Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). Use a vegan white chocolate and agar-agar as a substitute for gelatin. Voilà, a vegan delight! 🌿

Faq

Can I use a hand mixer instead of an electric mixer?
Yes, a hand mixer works just fine. Just make sure to mix on medium speed to achieve the right texture.
What can I use instead of pistachio paste?
If you can't find pistachio paste, you can use almond or cashew paste as a substitute, though it will alter the flavor.
How do I know when the muffins are done?
Use a skewer or toothpick. Insert it into the center of the muffin. If it comes out clean or with a few dry crumbs, they're done.
Can I make the mousse ahead of time?
Absolutely! You can prepare the mousse a day in advance and store it in the refrigerator. Just give it a quick whip before serving to freshen it up.
How can I prevent my muffins from sticking to the tray?
Always use muffin liners or generously grease the muffin tray with butter or a non-stick spray.
Can I use dark chocolate instead of white for the mousse?
Yes, but keep in mind that it will change the taste and color of the mousse. White chocolate gives a creamy, sweet flavor that pairs well with pistachio.