Ingredients
100g dark cooking chocolate, chopped
150g unsalted butter, chopped
1⁄2 cup brown sugar, firmly packed
3⁄4 cup buttermilk
2 eggs, lightly beaten
1 1⁄3 cups self-raising flour
2 tblsps cocoa powder
2⁄3 cup Dark Choc Bits
GANACHE
100g dark cooking chocolate, chopped
1⁄4 cup pure cream
Method
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Line a 12-hole muffin pan (1⁄3-cup capacity) with paper cases.
2 Place chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove. Cool slightly.
3 Whisk sugar into cooled chocolate mixture until combined. Add buttermilk, eggs and combined sifted our and cocoa. Stir until combined. Fold in the Dark Choc Bits. Divide evenly among paper cases.
4 Cook in a moderate oven (180C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely.
5 To make ganache, combine chocolate and cream in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl. Refrigerate for about 10 to 15 minutes, or until thickened.
6 Spoon ganache over the top of the muffins.
