With freshly ground and toasted pistachios, these chocolate crumbles make for a beautiful presentation around your Bûche de Noël.
Time
40 minYield
Makes 2 cupsWhy This Recipe Works
Using a combination of bittersweet chocolate and cocoa powder gave our crumbles rich chocolate flavor. We make a simple cookie dough that is pinched into crumbles, then bake them until they are dry, fragrant, and just starting to crisp. When removed from the oven, they remain on the baking sheet where they continue to crisp. Once cool, they are ready to be sprinkled onto the cake platter around your Bûche de Noël, or can be stored in an air-tight container for up to two weeks.
Ingredients
6 tablespoons unsalted butter, cut into ½-inch pieces
2 ounces (57 grams) bittersweet chocolate, chopped
1 cup (5 ounces/142 grams) all-purpose flour
½ cup packed (3½ ounces/99 grams) dark brown sugar
½ cup (1 ounce/28 grams) unsweetened cocoa powder
¼ teaspoon table salt
¼ cup shelled pistachios, toasted and ground fine (optional)
Instructions
Cook along with these step-by-step instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Combine butter and chocolate in medium bowl and microwave until melted, about 1 minute, stirring halfway through microwaving. Add flour, sugar, cocoa, and salt and mix until thoroughly combined and crumbly dough forms.
- Crumble dough over prepared sheet. Bake until crumbles are dry, fragrant, and starting to crisp, about 15 minutes, stirring halfway through baking. Transfer sheet to wire rack and let crumbles cool completely (crumbles will continue to crisp as they cool). Do not turn off oven. (Crumbles can be stored in airtight container at room temperature for up to 2 weeks.)
Ask ATK
Have a Question?
We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!
1 Comment