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.
- 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.