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https://www.lifestylefood.com.au/recipes/15071/allinone-crackling-coconut-sugar-tortilla-chips

LifestyleFOOD.com.au

All-in-One Crackling Coconut Sugar Tortilla Chips

This delicious recipe is from Chocolate: A Love Story, Max Brenner’s private collection of dessert recipes.

Ingredients

  • Chilli Milk Chocolate Cream

  • 1 ½ cups heavy cream

  • 10 ounces milk chocolate

  • Pinch chilli powder

  • Chocolate Guacamole

  • 2/3 cup heavy cream

  • 6 ounces white chocolate, chopped

  • 2 soft avocados, pitted and peeled

  • 1/3 cup granulated sugar

  • 1 tbsp freshly squeezed lemon juice

  • 5 strawberries, diced

  • "Tortilla Chips”

  • 1 stick unsalted butter, softened, plus 6 tbsps

  • 2 cups confectioner’s sugar

  • 7 large egg whites, room temperature

  • 2 cups all-purpose flour

  • 2 tbsp ground hazelnuts

  • 1 cup shredded coconut, lightly toasted

Method

  • 1.

    Make the chilli milk chocolate cream. Bring the cream to a simmer, then pour over the milk chocolate and chilli powder in a heatproof bowl. Let stir until the chocolate begins to melt, about a minute, then mix until smooth. Chill for 1 hour.

  • 2.

    Make the chocolate guacamole. Bring the cream to a simmer and pour over the white chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about a minute, then stir until smooth. Let cool.

  • 3.

    Puree the avocados, granulated sugar, and lemon juice. Add to the white chocolate ganache, mixing until smooth. Gently add the diced strawberries.

  • 4.

    Make the tortilla chips. Preheat the oven to 325 degrees F. Line a baking sheet with baker’s Silpat. In a large mixing bowl, cream the butter and confectioner’s sugar with a handheld mixer. Add the egg whites and continue beating until the mixture is whipped high and fluffy, about 5 minutes. Mix in the flour until just combined. Gently fold in the nuts.

  • 5.

    Pipe or spoon the egg white mixture onto the prepared sheet in triangles about 2 inches long and 1/5 inch thick. Sprinkle lightly with the toasted coconut. Bake until golden brown, about 7 minutes.

  • 6.

    Serve a basket of tortilla chips with one bowl of guacamole and one bowl of chilli milk chocolate cream.

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