Servings: 25
Ingredients
Ingredients
- 25 g strong white flour
- 50 g buckwheat flour
- pinch of salt
- 1 tsp. easy-blend yeast
- 45 g raw cane sugar
- 75 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops
- 150 ml warm full-fat milk
- 2 small eggs, separated
- 15 g melted butter plus extra butter for frying
- 125 g blueberries
- Crème fraîche to serve
Instructions
Method
- Sift the flours and salt into a large mixing bowl, then stir in the yeast and raw cane sugar to mix well.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
- Mix the warm chocolate and milk together in another large bowl. Add the egg yolks and melted butter and whisk to combine.
- Tip in the flour mixture and continue whisking to form a thick batter. Cover and leave in a warm place for about 2 hours.
- Fold the blueberries into the batter. Whisk the egg whites until they form stiff peaks, then gently fold into the batter.
- Heat a knob of butter in a large frying pan over a medium heat and, when hot, spoon three or four tablespoons of the batter into the pan, each spoonful forming a small round blini.
- Cook for 2 minutes, then turn the blinis over and cook for a further minute. The blinis should be golden and cooked through. Take care not to overcook as the addition of chocolate makes them easier to burn. Remove from the pan and keep warm while cooking the remaining batter.
- Serve immediately, topped with a little crème fraîche. The blinis also go well with chocolate sauce.