Ingredients
- 6 1/2 tablespoons (94g) unsalted butter
- softened
- 1/3 cup (30g) unsweetened cocoa powder (preferably Valrhona)
- 3/4 cup (94g) all-purpose flour
- 7 tablespoons (87g) sugar
- 1/4 teaspoon (1g) coarse salt
Instructions
- Heat the oven to 375F or 350F on convection.
- Line a baking sheet with a Silpat or parchment.
- Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.
- Whisk the cocoa powder, flour, sugar, and salt together and add to the bowl.
- Mix at medium speed until well combined, dark brown, and in big crumbs.
- Spread out on the baking sheet, breaking up the biggest crumbs and leaving room for spreading.
- Bake until crisp, about 20 minutes, rotating the pan halfway through baking.
- Let cool.
- When the crumble is cool, put it in a food processor and process to fine, even crumbs.
- Store in an airtight container for up to 1 week.
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