01. June 2014

Filled chocolate footballs

Deco set with silicone cupcake liners: Ingredients for 6 footballs or 12 normal muffins


Ingredients / Dough

  • 200 g dark chocolate 65% cocoa
  • 100 g butter
  • 15 cl milk
  • 1 sachet of vanilla sugar
  • 4 eggs
  • 135 g sugar
  • 200 g plain flour
  • 2 level teaspoons baking powder

Ingredients / Chocolate cream

  • 4 tablespoons drinking chocolate powder
  • 1 sachet of whipping cream stabiliser
  • 20 cl cream


Break the chocolate into pieces and place in a bowl together with butter, milk and vanilla sugar over a pan of hot – not boiling! – water and allow to melt slowly. When the chocolate has melted, stir until smooth.

Beat the eggs together with the sugar into a light, airy cream.

Sieve the flour and the baking powder.

Stir the chocolate into the egg mass and then, with the whisk, fold in the flour by hand. Divide the mass up between greased football-muffin tins or in normal muffin tins.

Bake the muffins in the middle of an oven, which has been pre-heated to 180 °C, for 20-25 minutes. Remove from the tin and allow to cool.

Mix the chocolate powder with the whipping cream stabiliser. Whip the cream until stiff; as soon as it starts to thicken, trickle in the whipping cream stabiliser mixture and beat until the right consistency is achieved.

Trim the chocolate ball halves with a small knife so that they can be put together, hollowing them out somewhat in the middle. Fill some chocolate cream into the balls and place the halves together. Decorate with runny cake icing as desired and place in muffin cases.
For normal muffins squirt the chocolate cream onto the chocolate muffins with an icing bag and complete the decoration with chocolate sprinkles. Likewise place in muffin cases.


Beer-Bacon Footballs

Deco set with silicone cupcake liners: Ingredients for 12 pieces


  • 3 eggs
  • 10 cl beer
  • 150 g grated Gruyère
  • 1 teaspoon of dried marjoram
  • 100 g diced bacon
  • 100 g melted butter
  • 150 g plain flour
  • 1 sachet baking powder
  • Butter for the baking tin


In a bowl mix the eggs with the beer, the Gruyère and the marjoram. Stir in bacon and melted butter. Mix together the flour and baking powder and likewise mix in. Place the mass into the greased football-muffin tins or into a normal muffin baking tin.

Bake the balls or muffins in the middle of the oven, which has been preheated to 180 °C, for about 25 minutes.

Annemarie Wildeisen's KOCHEN

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