The chocolate croccantella is an easy, quick and super indulgent dessert, a sort of crumbled tart but with little butter and sugar that encases a soft and creamy chocolate filling. In fact, I prepared it to recycle some chocolate from Easter eggs (and I still had some left — this year I had quite a bit) and I couldn’t have chosen a better recipe; it was finished in a couple of days 😀 The chocolate croccantella is crunchy, crumbly and fragrant and will be enjoyed by both adults and children!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups 00 flour (type 00) or all-purpose flour
- 7 oz chocolate (chopped)
- 1/4 cup granulated sugar
- 3 1/2 tbsp butter (at room temperature)
- 1 egg
- 1 pinch salt
- Half packet baking powder
- to taste vanilla (extract)
- to taste powdered sugar
Steps
The chocolate croccantella is very simple and quick to prepare. First, put the flour, sugar, baking powder, a pinch of salt, the vanilla, and the butter at room temperature into a bowl and mix with a fork.
As soon as the butter has been incorporated, add the egg and form a crumbly mixture.
Transfer half of the dough to a baking tin lined with parchment paper and press it down quickly. Add the chocolate chopped into the pieces you prefer and cover with the remaining crumbled pastry.
Bake the chocolate croccantella in a preheated oven at 356°F for 20–25 minutes; it should be slightly golden. If you like, garnish with a dusting of powdered sugar.
Tips:
The chocolate croccantella can be kept at room temperature for up to a week. You can use the filling you prefer; I used milk and white Easter egg chocolate, but you can use dark chocolate, only milk chocolate, or any other type of chocolate. If it is thick, chop it finely.
Other chocolate dessert recipes HERE
