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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
Inhalt
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 chocolate | dark chocolate, whole milk chocolate, white chocolate, vegan chocolate, RAW chocolate |
| Chocolate quality | chocolate glaze, chocolate, chocolate in organic quality, chocolate from the chocolaterie, Valrhona chocolate |
| Crispy ingredients | 50% 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 |
| Spices | salt, vanilla, cinnamon, cardamom, gingerbread spice, mace |
| Fat ingredients | about 10% of the chocolate weight, butter, 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.
- 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 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
6. Further Recommendations
Oat BiscuitsVanilla Crescents
Coconut Macaroon
Shell Splinters
Rum Balls
Coconut Balls
Christmas Cookies
Angels Eyes
OTHER LANGUAGES: German