Indulge your chocolate cravings with this incredibly simple and surprisingly delicious Chocolate Mush Bread recipe! Forget complicated baking techniques and lengthy ingredient lists; this recipe uses just a handful of pantry staples to create a moist, fudgy treat that's perfect for a quick dessert or a satisfying snack. The texture is delightfully dense, with a rich chocolate flavor that will leave you wanting more. This recipe is ideal for both novice and experienced bakers, requiring minimal effort for maximum reward.
Imagine a warm, gooey chocolate bread, ready in minutes, without the fuss of traditional baking. This unbelievably easy Chocolate Mush Bread recipe delivers just that! Ready to transform a few simple ingredients into a decadent dessert? Let's dive into the step-by-step instructions to create this irresistible treat.
Tools Needed
- Heat-resistant container
- Microwave
- Mold (approx. 15cm plate or similar)
- Plastic wrap
Ingredients
- Chocolate (Meiji black chocolate recommended): 50g
- Milk: 100g
- Pancake Mix: 150g
Step-by-Step Instructions
Step 1. Melt the Chocolate
- Prepare a heat-resistant container and roughly crush 50g of chocolate.
- Add 100g of milk to the chocolate and microwave for 2 minutes at 500W.
- Mix the melted chocolate and milk until smooth and uniform.
Step 2. Combine and Mix
- Add 150g of pancake mix to the chocolate mixture and mix well until there are no lumps.
Step 3. Microwave and Bake
- Pour the batter into a prepared mold (lined with plastic wrap).
- Microwave for 3 minutes at 500W.
Step 4. Check for Doneness
- Check for doneness by poking the edge. If the batter sticks, microwave for a little longer.
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Any type of chocolate can be used, but a chocolate bar without nuts is recommended for a cleaner flavor.
- A 15cm mold is suggested, but other sizes will work. Molds from 100-yen shops are a good option.
- The leftover milk used in the recipe is delicious when enjoyed with the finished chocolate mush bread.
Nutrition
- N/A
FAQs
1. Can I use a different type of chocolate?
Yes! Dark, milk, or semi-sweet chocolate chips will all work. Just make sure they're chocolate *chips* and not chocolate bars for easier melting.
2. What if my muffin isn't fluffy?
Make sure you're using the correct amount of each ingredient and mixing well. Overmixing can lead to a tough muffin. Also, ensure your microwave is functioning correctly.
3. How can I store leftovers?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage.
This incredibly simple 3-ingredient microwave chocolate muffin recipe proves that delicious desserts don't require hours of baking or a long list of ingredients. Enjoy this quick and easy treat anytime a chocolate craving strikes. Happy baking!