TJean Recipe
Cocoa Crisps
Medium 1.5 hours Snacks Air fry Chocolate Afternoon Tea Vegetarian Crispy Treats Nutty Homemade
About this recipe
Thin and crisp cocoa treats made with egg whites and melted butter, topped with almonds, pumpkin seeds or sesame for a rich chocolate flavour and satisfying crunch.
Ingredients
40 g butter
8 g cocoa powder
40 g granulated sugar
2 egg whites, about 75 g
40 g cake flour
Whole almonds, for topping
Pumpkin seed kernels, for topping
Sesame seeds, for topping
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Cocoa crisps | LumiBake S1 18L | Air Fry | 180°C | 15 min |
01 Place 40 g of butter in a heatproof mixing bowl.
02 Melt the butter using an insulated-water bath or another gentle heating method.
03 Add 8 g of cocoa powder to the melted butter.
04 Stir until the cocoa powder is completely incorporated and the mixture is smooth.
05 Add 40 g of granulated sugar and mix evenly.
06 Add 2 egg whites, approximately 75 g.
07 Stir until the egg whites are fully incorporated into the cocoa mixture.
08 Sift in 40 g of cake flour.
09 Fold and stir until no visible dry flour remains and the batter becomes smooth.
10 Transfer the cocoa batter into a piping bag.
11 Refrigerate the filled piping bag for 20 minutes so that the batter becomes slightly firmer and easier to pipe.
12 Line baking trays with parchment paper.
13 Pipe small, evenly sized rounds of batter onto the prepared trays, leaving space between each one.
14 Top some of the cocoa rounds with whole almonds.
15 Top another portion with pumpkin seed kernels.
16 Sprinkle sesame seeds over the remaining rounds.
17 Place the trays in the LumiBake S1 18L.
18 Select Air Fry mode and cook at 180°C for 15 minutes.
19 Remove the cocoa crisps from the oven and allow them to cool completely. They will become crisper as they cool.
20 Serve once fully cooled or store in an airtight container.