Boston Crème Mini Muffins
 
 
THM:S, Low carb, Sugar free, Gluten free
Author:
Serves: 18 mini muffins
Ingredients
Mini Muffins:
Custard (you only need about half as much as this makes, but you can use the leftovers for something else...or eat it plain):
  • 2 egg yolks
  • ⅓ cup + 2 T heavy whipping cream
  • ⅔ cup unsweetened almond milk
  • ¼ cup cottage cheese (you could possibly sub more cream for this if you like)
  • ⅔ cup water (or you could use more unsweetened almond milk with a little extra cream for a richer custard)
  • 1 tsp. plain gelatin (such as Knox brand - add an extra ¼ tsp. if using Great Lakes brand or THM Just Gelatin)
  • ½ tsp. glucomannan
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 3 doonks THM Pure Stevia Extract Powder
  • 3 packets of Truvia (about 2¼ tsp. spoonable Truvia, or you could try half that much THM Super Sweet Blend)
  • 1 T salted butter
Ganache:
  • 2½ oz. unsweetened baker's chocolate
  • 2 T salted butter
  • 2 T refined coconut oil
  • ⅛ tsp. salt
  • 3-4 tsp. Truvia, powdered (or 1½ - 2 tsp. THM Super Sweet Blend, powdered)
  • 4 T unsweetened almond milk (or cream, for a thicker, richer ganache)
Instructions
  1. Prepare the custard the day before. Blend the first eight ingredients together (egg yolks through salt) until completely smooth. Simmer this in a nonstick kettle over medium heat until thickened. I usually do it for about 8 minutes after the mixture comes to a boil, whisking often, especially toward the end, to prevent lumps. Remove the kettle from the heat and whisk in the vanilla, sweeteners, and butter. Let the custard cool, then cover with plastic wrap (pressing the wrap into contact with the top of the custard to prevent a "skin" from forming) and refrigerate overnight. The warm pudding mixture may taste a little watery, but overnight refrigeration brings a smooth creaminess. Yields a little over 2 cups (you'll only need about half that for this recipe).
  2. For the mini muffins, beat the liquid ingredients with a hand mixer until frothy. Add the dry ingredients and beat again until combined. Bake in greased mini muffin tins at 350 degrees F for 11 minutes or until a toothpick comes out clean and the tops are dry and not soggy. Remove the muffins from the tins and cool on a wire rack. Chill completely in the refrigerator.
  3. While the muffins are chilling, prepare the ganache. Melt the baker's chocolate, butter, and coconut oil together on "defrost" in the microwave in short intervals, stirring often so the chocolate doesn't burn. Once the mixture is completely melted and smooth, add the salt, powdered sweetener, and almond milk. Whisk together until smooth. Keep the ganache at room temperature on the counter until you're ready to ice the muffins. It needs enough time to set up so it's not in a liquid state, but don't refrigerate it or it'll be too hard.
  4. When you're ready to assemble the muffins, use a grapefruit knife to cut out the middles of the mini muffins. Fill with a small amount of custard (about 2 teaspoons) and freeze the muffins for about ten minutes or until the top of the custard is frozen. Ice with the firmed up ganache. I recommend only taking a third of the batch of muffins out of the freezer at a time to ice. Store the finished Boston Crème muffins in the refrigerator after icing.
Recipe by Briana Thomas at https://www.briana-thomas.com/boston-creme-mini-muffins/