I know what you’re going to say: isn’t it a bit dark? Well, I personally love using the black colour in cooking; it gives a chic twist to my recipes.
In savoury dishes, the unbeatable colouring is of course squid ink, but using it in desserts would be pushing it a bit I guess. And there is no way I use artificial colouring. Our food is stuffed with it enough as it is. I only go for the real stuff, because I’m worth it.
Then one day, I was roaming the shelves at a Japanese grocery store when I found the Holy Grail: black sesame paste. Just what I needed! Unfortunately, the jar I bought from there has just run out so I will soon need to go all the way back for refill.
The magic trick is to mix together that thick and shiny black paste with chocolate. It sounds (and look) suspicious, but after several tasting sessions, it finally got validated by my guinea pigs.
My love for colour contrast led me to naturally choose white chocolate for the core of my puddings, just to create an element of surprise – and these days are so gloomy anyway that I am decided to put plenty of colours in my cooking. But any other type of chocolate will do, depending on your own colour taste.
So, here it is, my Black and White Muffin, to help you get through to the week end.
Black and White Muffin
6 individual servings
200 ml milk
2 tbsp. sesame paste
1 tbsp. pack of vanilla sugar
1 full tsp. dry yeast/soda
2 tbsp. non sugarised cocoa powder
60g salted butter
2 or 3 white chocolate squares per pudding
For the ganache:
50 ml double cream?
130g white chocolate
2 tsp. sesame paste
Preheat your oven at 180°C.
In a large bowl mix together the 2 egg yolks, sesame paste, sugar and vanilla sugar. Then add in the milk and the flour, cocoa and yeast. Stir well then pour the butter (that you have melted over low heat). Whisk the egg whites then add to the mixture.
Fill up each individual mould to the half and place the chocolate squares in the middle. Top up with the rest of the preparation.
Put in the oven for 25 minutes at 180°C.
For the ganache, gently heat the double cream in a sauce pan. Take away from the hob and drop the chocolate squares. Let them melt for a few minutes then whisk until combined. Add the sesame paste and mix together to get an even black colour. Dip the top of each muffin into the ganache.