Cocoa crumbs combine the tender texture of streusel with deep chocolate flavor. Keep a batch chilled or frozen and use the clumps over cakes and muffins, or bake them separately for a crisp dessert topping.
The baked crumbs are especially good over vanilla ice cream, pudding, pastry cream, fruit, or frosted cakes. Leave some clusters large and some fine for the most interesting texture.
THE RECIPE
Cocoa Crumbs
Prep15 min
Bake15 min
Chill3 hr
YieldAbout 2 cups
Ingredients
Instructions
- Whisk the flour, brown sugar, cocoa powder, granulated sugar, and salt together in a large bowl, breaking up any lumps.
- Add the cold butter cubes. Squeeze and rub the butter into the dry ingredients until the mixture is moist enough to pinch into irregular clumps.
- Cover and refrigerate the crumbs for at least 3 hours before scattering them over batter or baking them separately.
- To bake the crumbs, heat the oven to 350°F and line a baking sheet with parchment paper. Spread the chilled crumbs on the sheet in clumps or sandy bits.
- Bake for about 15 minutes, tossing once halfway through, until fragrant and set. Cool completely on the baking sheet.
Storage and Serving
- Unbaked crumbs keep covered in the refrigerator for up to 1 week or frozen for up to 1 month.
- Baked crumbs keep airtight at room temperature for at least 1 week or frozen for up to 1 month.
- If frozen crumbs remain loose, they can often be used without thawing.
- Try them over ice cream, brownies, cheesecake, cupcakes, custards, or berries.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.