Best 4 Chocolate Crumbs Recipes
Indulge your sweet cravings with our delectable chocolate crumbs, a versatile culinary creation that adds a touch of richness and texture to a wide variety of desserts and baked goods. These tiny morsels of chocolatey goodness are crafted from high-quality chocolate, offering a symphony of flavors that range from deep and decadent to light and airy. Whether you're seeking a simple yet elegant garnish or an integral component in your baking endeavors, our chocolate crumbs elevate any dessert to new heights of indulgence. Explore our collection of recipes featuring chocolate crumbs, including classic cookies, decadent cakes, and luscious pies, each offering a unique taste experience that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
CHOCOLATE-HAZELNUT COFFEE CAKE WITH HAZELNUT-CORNFLAKE CRUMBS
Use chopped hazelnuts in the crumb topping and sneak a chocolate-hazelnut spread into the cake for a hazelnut-lover's delight.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.
CHOCOLATE CRUMBS
These are so versatile. You can crumble over ice cream or into yogurt. Use them in place of chocolate chips for all the flavor with a different texture. Use them in a layered cake. Use them to make a pie crust. Be creative!!!!! This is Christina Tosi's recipe. She was on Today this morning. Apparently the woman lives on sugar. She say say she is a hummingbird.
Provided by Ambervim
Categories Dessert
Time 25m
Yield 2 Cups
Number Of Ingredients 6
Steps:
- Heat the oven to 300 degrees F.
- Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
- Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
HOMEMADE CHOCOLATE COOKIE CRUMBS
Out of OREO® crumbs for a recipe? Here is my homemade version. I make this for my homemade ice cream cakes or any recipe calling for OREO® or chocolate cookie crumbs.
Provided by Katie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
- Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 21.5 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 5.3 g, Sodium 115.4 mg, Sugar 11.6 g
Tips:
- For the best results, use high-quality chocolate. A good rule of thumb is to use chocolate that you would enjoy eating on its own.
- If you don't have a food processor, you can chop the chocolate and nuts by hand. Just be sure to chop them finely so that they distribute evenly throughout the crumbs.
- If you want to make the crumbs ahead of time, store them in an airtight container in the refrigerator for up to 2 weeks. When you're ready to use them, let them come to room temperature for about 30 minutes before using.
- Chocolate crumbs can be used in a variety of desserts, including cakes, cookies, pies, and ice cream. They can also be used as a topping for yogurt, oatmeal, or fruit.
Conclusion:
Chocolate crumbs are a versatile and delicious ingredient that can be used in a variety of desserts. They're easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a way to add a little extra chocolatey flavor to your favorite desserts, reach for some chocolate crumbs.
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