Chocolate Crumbles

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SERVESMakes 2 cups

TIME30 minutes, plus 30 minutes cooling

Chocolate Crumbles

WHY THIS RECIPE WORKS

To make this recipe easy, we used bittersweet chocolate and cocoa powder as main ingredients in a dough that we then crumbled and baked to help create a wonderful chocolate topping.

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

We like to scatter these crumbles around the base of our Yule log to simulate the forest floor, but they also make a great topping for ice cream or cupcakes. If using with the Yule log, the optional ground pistachios make convincing “sawdust.”

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Combine butter and chocolate in medium bowl and microwave until melted, about 1 minute, stirring halfway through microwaving. Add flour, sugar, cocoa, and salt and mix until thoroughly combined and crumbly dough forms.

2

Crumble dough over prepared sheet. Bake until crumbles are dry, fragrant, and starting to crisp, about 15 minutes, stirring halfway through baking. Transfer sheet to wire rack and let crumbles cool completely (crumbles will continue to crisp as they cool). Crumbles can be stored in airtight container at room temperature for up to 2 weeks.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.