I put the Nutella in quotes because I actually made my own chocolate hazelnut cream yesterday…it turned out quite good, too. I love bananas and chocolate together…it brings back memories from my childhood of eating chocolate dipped frozen bananas at Valleyfair (an amusement park in Southern Minnesota). I used a technique that I learned over at Chockylit to cut out a cone from the top of the muffin, and fill it with the chocolate hazelnut cream. It was goooood.
For the muffins, I just used my canary bananas banana bread recipe, and scaled down baking time to 25 minutes. The recipe made 18 muffins for me.
Chocolate Hazelnut Cream Recipe:
4 ounces (100 grams) toasted and peeled hazelnuts (unsalted)
6 ounces (150 grams) sugar
4 ounces (100 grams) dark chocolate (I used Lindtt 59%)
4 ounces (100 grams) milk chocolate (I used Lindtt)
4 ounces (100 grams) white chocolate (I used Nestlé)
8 ounces (200 grams) whole milk
6 ounces (150 grams) sunflower oil
I’m adapting this recipe from my Thermomix cookbook, so please bear with me…
Using a food processor, grind hazelnuts and sugar until a fine powder like consistency is reached, scraping down sides if necessary.
Add chocolate (broken into small pieces) and process until grated.
Place the chocolate hazelnut mixture in the top part of a double boiler.
Melt chocolate, then add milk and oil, whisking constantly until well blended and homogenous.
Pour mixture into glass jars and allow to cool.
To assemble the muffins, first cut a cone out of the top of the muffin.
Fill with hazelnut cream.
Replace cone and drizzle with more hazelnut cream.