Desserts

Crispy Chocolate

January 20, 2016

 Simple, but sensational! These dark chocolate waffle cone crisps are unbelievably delicious and fun to make! A definite MUST-TRY!

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Add two whole eggs… 

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…3/4 cup sugar…

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 …1/4 cup whole milk… 

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…and 1 tbsp vanilla extract. 

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Give this a good whisk.

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As your whisking add in 1/4 cup melted butter.

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Add 1/2 cup all purpose flour… 

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…and continue to whisk for until there are no lumps.

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Preheat your waffle iron and coat it with a bit of canola oil—so the batter doesn’t stick. Once the waffle iron is hot, pour a small scoop of the batter into the center of the mold (about 4 in. in diameter).

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Close the machine and cook for about 2 minutes…

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…or until the batter is a deep golden brown.

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Repeat this process until you have 6-7 waffle crisps.

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Allow them to cool and become firm before handling.

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Start off by bringing 1 cup dark chocolate chips (for melting) to 110°F, using the double broiling method.

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Gently mix the chocolate as it slowly melt to ensure all of the solids liquify.

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Once the chocolate is throughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips (1/4 cup) to cool the mixture.

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Gently stir in the chocolate chips until the mixture is smooth and approximately 89-90°F.

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Once the chocolate is tempered to 89-90°F, set aside.

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In a large bowl, start to crumble the cooled waffle crisps into small pieces.

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Next pour the tempered chocolate over the waffle crisps.

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Give this a thorough mix.

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Work quickly so the chocolate does not cool and begin to dry. Transfer the mixture into silicon muffin molds, making them as large of small as you’d like.

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Sprinkle with a little sea salt and allow to cool for about 15 minutes.

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Once the chocolate is fully cooled, carefully remove from the mold…

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…and enjoy!

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Crispy Chocolate

Crispy Chocolate

Ingredients

    Waffles Crisps
  • 2 whole eggs
  • 3/4 cup sugar
  • 1/4 cup whole milk
  • 1/2 cup all purpose flour
  • 1/4 cup melted butter
  • 1 tbsp vanilla extract
  • Dark Chocolate Coating
  • 1 cup dark chocolate for melting + 1/4 cup for tempering (added to the melted chocolate off the heat)
  • 1 tsp sea salt

Instructions

  1. Add two whole eggs, 3/4 cup sugar, 1/2 cup whole milk, 1 tbsp vanilla extract. Give this a good whisk.
  2. As your whisking add in 1/4 cup melted butter.
  3. Add 1/2 cup all purpose flour and continue to whisk for until there are no lumps.
  4. Preheat your waffle iron and coat it with a bit of canola oil—so the batter doesn’t stick. Once the waffle iron is hot, pour a small scoop of the batter into the center of the mold (about 4 in. in diameter). Close the machine and cook for about 2 minutes, or until the batter is a deep golden brown.
  5. Repeat this process until you have 6-7 waffle crisps.
  6. Allow them to cool and become firm before handling.
  7. Start off by bringing 1 cup dark chocolate chips (for melting) to 110°F, using the double broiling method. Gently mix the chocolate as it slowly melt to ensure all of the solids liquify.
  8. Once the chocolate is throughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips (1/4 cup) to cool the mixture.
  9. Gently stir in the chocolate chips until the mixture is smooth and approximately 89-90°F. Once the chocolate is tempered to 89-90°F, set aside.
  10. In a large bowl, start to crumble the cooled waffle crisps into small pieces.
  11. Next pour the tempered chocolate over the waffle crisps. Give this a thorough mix.
  12. Work quickly so the chocolate does not cool and begin to dry. Transfer the mixture into silicon muffin molds, making them as large of small as you'd like.
  13. Allow to cool for about 15 minutes, or until the chocolate is fully cooled, and enjoy!
http://www.byrontalbott.com/crispy-chocolate/

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| Top Left: Infrared Thermometer | Top Middle: Glass Bowl Set | Top Right: Waffle Cone Machine |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Metal Bowl Set | Bottom Right: Silicone Muffin Pan |

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  • Vivian January 21, 2016 at 12:25 pm

    Thank you for your great recipes and instructions! I’m curious about the hollow chocolate sphere you made last year. Do you have another source for the mold? The Amazon link goes to a different sized mold that’s not available now anyway. Would I be able to use a large acrylic craft ornament to make it (in terms of food safety)?