2-Ingredient Chocolate Muffins (No Flour, No Cake Mix) – Last Minute Valentine's Day Dessert Idea

These rich and delicious 2-Ingredient Chocolate Muffins are made with eggs and chocolate. Created with real chocolate, they make an absolutely excellent sweet snack that is utterly guilt-free.

Filled to the brim with chocolate goodness, this chocolate muffin is a divine treat for all chocolate enthusiasts. For chocolate lovers, chocolate is never enough, and these 2-ingredient healthy and wholesome muffins satisfy those chocolate cake cravings.

They have no flour, no cake mix, no pumpkin, just plain delicious chocolate, and eggs.

#chocolatemuffins #twoingredientmuffins #valentine’sdaydessert

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Click here for the full recipe: https://www.mygingergarlickitchen.com/2-ingredient-chocolate-muffins-recipe/

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Servings: 5 Large or 8 Standard Muffins
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
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Ingredients For 2-Ingredient Chocolate Muffins
☛ 3 large eggs, at room temperature
☛ 280 grams dark or semi-sweet chocolate (I used baking chocolate)
☛ Pinch of salt (optional)

!!Instructions For Making 2-Ingredient Chocolate Muffins

1. Preheat oven to 170°C(338°F)). Line eight standard-size muffin cups with paper liners. To make sure that the muffin tops don’t stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
2. Melt chocolate pieces in a double boiler (bain-marie) or the microwave. Once melted, stir well and keep it aside to cool slightly.
3. Separate the egg yolks from the whites, and keep them whites aside. Now add yolks to the melted chocolate and mix until everything is well combined.
4. Add a pinch of salt to the egg whites and beat them to stiff peaks, using a stand or hand mixer. To whip the egg properly, start whipping at low speed and then slowly increase to high speed, until stiff peaks form.
5. Add 1/4th of the whipped egg white to the chocolate mixture and fold until combined.
6. Now add this chocolate mixture to the whipped eggs and fold gently, taking care not to deflate the egg whites. Keep mixing and folding until everything is combined and you get a fluffy and smooth batter.
7. Spoon the muffin batter into prepared muffin cups. Also, add 2-3 tablespoons of water or beans to the empty muffin cups. Adding water to empty cups helps them bake evenly.
8. Bake muffins at 170°C (338°F) for 25 to 27 minutes or until they are risen high and baked. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
9. Remove the chocolate muffins from the pan, and let them cool down for 2-3 minutes. Serve 2 ingredient chocolate muffins warm or cooled at room temperature.

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