Chocolate Carrot Muffins served in Terracotta Pots - James Martin Chef

Ingredients

• 75g dark chocolate
• 100g cream
• 30g icing sugar
• 360g cream cheese
• 1 orange zest and juice
• 60g butter
• 40g sugar
• 35g black cocoa powder (can use normal cocoa powder)
• 65g plain flour
• 100 g light brown sugar
• 175 ml sunflower oil
• 2 large eggs
• 150 g plain flour
• 25g cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon mild curry powder
• 200g carrot
• Pinch of salt
• 50g chocolate chunks
• 50g walnuts
• Shop bought chocolate eggs
• 400g white chocolate
• Orange dust colouring
• Green dust colouring
• Heat the cream and chocolate together until melted not too hot.
• Place in a bowl and add the cream cheese, sugar, orange juice and zest.
• Mix sugar, flour and cocoa powder together and rub in butter to make a crumb.
• Place on a baking tray and bake for 12 min on 170c
• Remove from oven, let it set and then blitz it in a food processor to achieve soil consistency
• Whisk the sugar and eggs together until light and fluffy
• Add the oil and mix
• Mix in all the other ingredients until all incorporated
• Pipe into terracotta pots lined with greaseproof paper
• Bake in oven on 170oc for 15min or until firm to the touch
• Allow to cool
• Temper the white chocolate
• Add orange dust colouring to half the chocolate and green dust colouring to the other half
• Skewer the chocolate eggs onto a cocktail stick and dip them in the orange chocolate mix until fully coated. Tap off the excess chocolate and rest down on baking paper
• Pour the green mix into a piping bag and pipe onto grease proof paper to make carrot leaf shapes