Several times each week, a group of friends get together to play kitchen bridge. For the past 13 years we’ve aimed to gradually improve, and perhaps we have, but it always feels like one step forward, two steps back. Let’s just say there are way, way too many rules and conventions to remember.
One thing we’ve excelled at, however, is sharing great recipes. My good friend Erna Benjamin brought a two ingredient version of these Jittery Flourless Chocolate Muffins to bridge this week, and I couldn’t wait to put my jittery spin on them.
Jittery Flourless Chocolate Muffins
- 3 eggs, whites and yolks separated
- 5.8 oz good quality 60 – 70% dark chocolate, or your favourite chocolate
- 1/4 c pecans, crumbled
- 2 T cacao nibs
- 1/2 t powdered sugar, garnish
- fresh fruit, garnish
Preheat oven to 325F.
Melt chocolate in a double boiler, transfer to a large bowl and let it cool. Stir in yolks.
In a large bowl, whisk egg whites until they have soft peaks. Adding 1/3 at a time, use a spatula to gently mix the whipped egg whites into the chocolate. Gently mix in pecans and nibs, then distribute the mixture into 8 – 10 small silicone muffin cups and bake on a baking pan for 25 minutes.
Cool muffins, then gently remove them from cups. Sprinkle with powdered sugar and serve with fresh fruit. Serves 8 – 10.
Jittery Flourless Chocolate Muffins Print Ready Recipe
Final notes:
- Chocolate Covered Katie has blender flourless chocolate muffins for you to try, or maybe you’d like her black bean brownies as well. She also boasts the best vegan brownies.
- There are three ingredient flourless chocolate muffins, made with your favourite nut butter, and four ingredient flourless chocolate muffins, made with bananas. Just how many ingredients are you willing to gather?
- Ever wonder what is chocolate? You can impress your friends with little known chocolate facts as you impress them even more with these Jittery Flourless Chocolate Muffins.
- FYI Erna found the recipe from BuzzFeed here; this two ingredient recipe by Sugar et al inspired the BF version; this instructional demo is recommended.
These muffins look really good.
Thanks Jovina! The dark chocolate gives them a healthy taste. Not sugary sweet.
Wow! How fabulous, all the links. Love the ease. And simply seeing those little flat chocolate bits drives me wild in memories of time in FLA. Maybe I will bake these as a special treat! Big event at our house for neighbors in October.
Mindy this recipe has your name written all over. Test it out before making for big event. I love how the dark chocolate isn’t sweet but others may prefer a semisweet chocolate.
They look amazing, Holly. Please save me a bite. I loved the video, and the talking oven.
The video is pretty cool. I also enjoyed the talking oven. I’m now tempted to make this recipe with lots of different types of chocolate to compare and figure out the most delicious. Thanks so much for inspiring the JC in me Erna!