Recipe created by Almond Breeze Australia

Serves: 6
Prep Time: 65 Minutes


• 100g dark chocolate (45%), chopped
• 50g unsalted butter, chopped
• ½ cup caster sugar, 1 tbs extra
• 2 tbs instant coffee
• 6 savoiardi biscuits
• ¾ cup Chocolate Almond Breeze, 1 tbs extra
• 1 tsp lemon juice
• 1 egg, plus 1 egg yolk
• ½ cup self raising flour
• 250g cream cheese, softened


1. Preheat the oven to 180C (165C fan forced). Grease a 6 hole (1 cup capacity) texas muffin pan
2. In a medium heatproof bowl, melt chocolate and butter in the microwave for 1-2 minutes in 30 second increments, stirring between until smooth. Stir caster sugar and coffee through and set aside at room temperature
3. Place savoiardi biscuits in a small baking tray or shallow bowl and drizzle evenly with ¼ cup of the Chocolate Almond Breeze. Soak savoiardi biscuits for 3 minutes, turning to soak both sides evenly. When all Almond Breeze has been absorbed, cut each biscuit in half
4. In a small jug, combine remaining Chocolate Almond Breeze and the lemon juice and stir. Milk will look curdled. Add milk mixture and egg into the chocolate mixture and whisk. Add flour and whisk until just smooth and incorporated
5. In the bowl with an electric mixer, beat cream cheese and extra sugar with the paddle attachment until smooth. Add yolk and beat through
6. Transfer chocolate batter and cream cheese mixture into piping bags. Cut the tip off each bag. The chocolate batter is runny so cut a small hole. Pipe a small amount of the batter into each muffin hole. Press 1 savoiardi piece into each batter. Pipe a small amount of cream cheese mixture on top followed by remaining chocolate batter and cream cheese. Press 1 savoiardi piece into the top of each muffin
7. Bake for 40 minutes or until a skewer comes out cleanly. Cool in tray for 10 minutes before removing from the pan and transferring to a wire rack. Serve muffins warm

TIP – The combination of almond milk and an acid is an excellent vegan substitute to buttermilk. This provides a soft texture in cakes, muffins and pancakes. For every ½ cup of almond milk, add 1 teaspoon of lemon juice/apple cider vinegar/white vinegar.