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Chocolate Puffs

Chocolate Puffs Related:   desserts & sweets, gluten-free, North America, pareve, vegetarian

Prep time: 20 minutes

Cook time: 1–1½ hours

Yield: About 2 dozen

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Adapted from “Chocolate Puffs,” Richard Briggs, The New Art of Cookery. These tiny sweets are a cross between cookies and candy. They are crisp, intensely chocolaty and addictive. (See the original recipe here.)

Ingredients

  • 1 cup plus 2 tablespoons (213 grams) superfine sugar
  • ¼ cup plus 1¼ tablespoons (28.35 grams) unsweetened cocoa, preferably Dutch processed
  • 1 egg white
  • Pinch of cream of tartar (optional)

Preparation

  • Preheat the oven to 225 degrees (107°C). Set aside two parchment-lined cookie sheets. In a medium-small bowl, whisk together the sugar and cocoa until they are a uniform color. Set the mixture aside.
  • With a hand beater, stand mixer or clean whisk, whip the egg white until it is very frothy and beginning to stiffen. (When using a hand or stand mixer to whip egg whites, start at a low speed and slowly raise the speed to medium. Do not use the higher speeds because egg whites whipped that way are less stable.) If desired, add a pinch of cream of tartar to help the egg white froth and stiffen. Once the egg white reaches the soft peak stage, slowly add the sugar/cocoa mixture while continuing to beat the egg white. The result should be a thick paste.
  • Wet your hands slightly and form the batter into small coins about ¾-inches (2 centimeters) in diameter. Place them on the parchment-lined cookie sheets and bake for 1 to 1½ hours. Store the cookies in a tightly covered container.
  • Reprinted with permission from The Hamilton Cookbook: Cooking, Eating & Entertaining in Hamilton’s World by Laura Kumin (Post Hill Press, 2017). 

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