Chocolate Crinkles Part 2
Last school year, I baked cupcakes and also made a slideshow of their school pics as a thank you gift to all her teachers. This time I made a personalized card and made my daughter hand-write the message and I also baked chocolate crinkles to go with it.
My first recipe of chocolate crinkles isn’t the perfect crinkles I’m dying to achieve and so I tried and tried until finally, I got happy with the taste and texture. You can see my first recipe here to see the difference. I would say that the quality of the crinkles depends on the quality of the chocolate that we use, so experiment on the chocolates available to you.
INGREDIENTS:
2 cups granulated sugar
1/2 cup vegetable oil
50g Lindt 90% dark chocolate
100g Belgian Dark Chocolate
100g Dark Chocolate
2 tsp. vanilla extract
4 eggs
2 cups all purpose flour (plain flour as how it’s called here in UK)
2 tsp. baking powder
1/2 tsp. salt
icing sugar
METHOD:
1. Melt all the chocolates together using a double boiler. Cool for a few minutes.
2. In a separate bowl, mix all the dry ingredients together (flour, baking powder and salt).
3.In a separate bowl, mix together the sugar and eggs until pale. You can either use a hand or stand mixer in mixing all the wet ingredients.
4. Add in the oil and vanilla extract into the egg mixture.
5. Tip in the warm melted chocolates into the mixture and mix well.
6. Combine the flour mixture and FOLD (remember, DON’T mix with the electric mixer) with the chocolate mixture. Fold until well blended.
7. Cover with cling film and chill for 3-4 hours.
8. Pre-heat the oven to 170 degrees celcius.
9. When manageable enough to roll, roll into balls and cover fully with icing sugar. Continue until all mixture are formed into balls.
10. Bake for 8-10 minutes. DON’T overcook.
