Chocolate Crossies in Variations to make yourself, Recipe with Step by Step Photos

Today I am happy to present you my recipe for Chocolate Crossies. Our preparation is quick and easy.

These crossies are a real alternative to the confectionery shelves of the commercial suppliers!

Because if we do it ourselves, we know what’s inside.

So we can act according to our taste and modify the recipe specially, gluten-free and also vegan.

The chocolate mugs are also a great souvenir and gift for the family or dear friends. The popular nibbling fun always goes down well and is long-lasting. So you will be remembered by the recipient 🙂

Good success with the preparation!

For the Christmas season I recommend the Angel’s Eyes. These are the cookies with red shine. © Thomas Sixt Food Photographer

1. Variations of Chocolate Crossies

The preparation of our chocolaty snack depends strongly on your preferences. This applies both to the type of chocolate you use and the quality of the chocolate.

For that special touch you can use spices. So you can breathe on the Crossies Christmassy or conjure in a little bit of Orient. You can play with salt, pepper and chilli. Sweet-hot, sweet-salty … Opposites attract each other 😉

An important component is the crispness. In the standard version, cornflakes are often used. I personally love the nuts: Walnuts, hazelnuts, Brazil nuts (meeega!), cashew. Almonds, peanuts etc. are also top.

Simply select your favorites from my following table.

Type of chocolatedark chocolate,
whole milk chocolate,
white chocolate,
vegan chocolate,
RAW chocolate
Chocolate qualitychocolate glaze,
chocolate in organic quality,
chocolate from the chocolaterie,
Valrhona chocolate
Crispy ingredients50% almonds - 50% cashew nuts,
50% unsalted peanuts - 50% salted peanuts,
50% coconut flakes - 50% almonds,
all combinations of walnut, hazelnut, Brazil nut, cashew, almonds, macadamia, coconut flakes, cornflakes
gingerbread spice,
Fat ingredientsabout 10% of the chocolate weight,
coconut oil

With cinnamon and gingerbread spice you can individually refine your chocolate crossies. The spices fit perfectly into the Christmas season. © Thomas Sixt Food Photographer

2. What to consider

We want to melt the chocolate next, here we have two variants:

2.1 Melt Chocolate directly in the Pot

The chocolate must not become too hot during melting. On an induction stove you can melt the chocolate in a top with a thick sandwich base directly on the stove at level 1-3 of 8 levels.

Tip: Always cut the chocolate finely before melting, then it goes faster and better!

The cut chocolate with the coconut fat in the pot melting on the induction stove. © Thomas Sixt Food Photographer

2.2 Melt Chocolate in a Water Bath

For this method please provide a stainless steel bowl which you place on the matching pot.

Add water to the pot and heat. Then pull the pot away from the stove and let it cool down. 40-50 degrees Celsius is a good guideline.

Next place the chocolate in the bowl and place the bowl on top of the pot.

Melting chocolate in a water bath is a safe method!

Melting chocolate in a bowl in a water bath is a recommended method.© Thomas Sixt Food Photographer

3. Chocolate Crossies Recipe

Now it can start: My step-by-step instructions will help you to achieve the perfect crispy result.

Print Recipe
5 from 28 votes
5 from 28 votes
Chocolate Crossies
Prepare your own chocolate crossies, step by step instructions from the professional chef Thomas Sixt.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Desserts and Sweets
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 30 Pieces
Calories: 518kcal
Author: Thomas Sixt
  • 250 g chocolate Milk chocolate, dark chocolate or white chocolate
  • 20-25 g Butter or coconut fat
  • 60 g Cornflakes
  • 60 g Almonds chopped almonds shredded or whole blanched almonds coarsely chopped themselves
  • Crush the chocolate with a sharp knife.
  • Cut coconut fat into cubes.
  • Add the ingredients to the pot and heat on the stove.
  • Melt the chocolate at low to medium heat.
  • As soon as the chocolate and the fat are melted, quickly pull the pot off the stove. Allow the chocolate to cool lips warm.
  • Add the cornflakes and chopped almonds to the chocolate.
  • Fold in the ingredients with a spoon. The flakes should keep their shape.
  • The mass is now ready for portioning.
  • Place the baking paper ready. Portion the chocolate crossies on the baking paper with a tablespoon. Then let the chocolate crossies cool for a good 1.5 hours.
  • Place the finished crossies on a fine plate and try them. Enjoy your meal!

4. Difference between Chocolate and Couverture

Chocolate Glaze
Chocolate coating is used to coat cakes, pastries and pralines. But what is the difference to chocolate? Like chocolate, couverture consists of cocoa mass, cocoa butter and sugar. According to the Cocoa Regulation, chocolate coating must contain at least 31% high-quality cocoa butter.
Because chocolate coating contains more fat, it is more liquid after melting and can be processed more evenly.
Chocolate contains 18% cocoa butter. This makes them crunchier in bite. So, if you use chocolate for the crossies, you'll also need some fat.

5. Calories and Nutritional Values

Nutrition Facts
Chocolate Crossies
Amount Per Serving
Calories 518 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 31g194%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 28mg9%
Sodium 350mg15%
Potassium 170mg5%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recommendations

Oat Biscuits
Vanilla Crescents
Coconut Macaroon
Shell Splinters
Rum Balls
Coconut Balls
Christmas Cookies
Angels Eyes

2 thoughts on “Chocolate Crossies in Variations to make yourself, Recipe with Step by Step Photos”

    1. Hello and Good Morning, thank you for your query, you can choose the portion size yourself. either take a teaspoon or a tablespoon to shape. The recipe I have made a long time ago I think a guideline is about 15 g.

      In the Christmas season you could refine the chocolate additionally with gingerbread spice.

      Best regards Thomas Sixt

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!