I never, however, got around to making Dorie's recipe for Cocoa Crumbs. Something else probably caught my eye and I moved on in another direction. But after finding a recipe for dark, crunchy, chocolate crumbs in Marie Claire Seasonal Kitchen (this time sprinkled over yogurt and fresh berries), I decided it was time. And topping Greek honey yogurt with fresh berries is how I have been eating chocolate crumbs this week. Sprinkle over ice cream, layer with puddings, garnish a cream pie -- it's endless, and really tasty... with a great little crunch!
I have copied the ingredients, below, as they appear in Marie Claire. But I did tweak it slightly when I made the crumbs. I used a sourdough boule for my bread crumbs. Four large slices seemed like a lot of bread, so I increased the cocoa, brown sugar, and butter slightly. I added little by little and kept tasting the unbaked crumbs until they seemed just right; chocolatey and slightly sweet. Really... I don't think it's possible to go wrong here. More cocoa and brown sugar only makes it that much better!
• 4 slices of stale sourdough bread
• 1/2 cup ground almonds
• 1 tablespoon soft, brown sugar
• 1 tablespoon dark unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• Assorted fresh berries, for serving
• Greek plain, vanilla, or honey yogurt
1. Preheat oven to 325˚F. Cut crusts from sourdough bread and tear bread into small pieces. Place in a food processor with the ground almonds, brown sugar, cocoa, and cinnamon. Process the mixture until the bread has formed fine crumbs. Add the butter and pulse briefly.
2. Spread the crumbs onto a baking sheet with sides and bake for 10 minutes. If the bread crumbs feel crisp, remove pan from the oven; if not, continue to bake until crisp. Remove from the oven and let crumbs cool completely.
3. Sprinkle the chocolate bread crumbs over the yogurt and berries. Store remaining crumbs in an air-tight container.
TAKE a LOOK: