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All-In-One Crackling Coconut Sugar Tortilla Chips


  • Chilli Milk Chocolate Cream

  • 1 ½ cups thickened cream

  • 283 grams milk chocolate

  • Pinch chilli powder

  • Chocolate Guacamole

  • 2/3 cup thickened cream

  • 2 soft avocados, pitted and peeled

  • 1/.3 cup granulated sugar

  • 1 tablespoon freshly squeezed lemon

  • 5 strawberries, diced

  • “Tortilla Chips”

  • 125 grams unsalted butter

  • 2 cups icing sugar

  • 7 egg whites

  • 2 cups all-purpose flour

  • 2 tablespoons ground hazelnuts

  • 170 grams white chocolate, chopped

  • 1 cup shredded coconut, slightly toasted


  • 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 sit until the chocolate beings to melt, about 1 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 1 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 163°C and line tray with baking sheet. In a large mixing bowl, cream the butter and the icing 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 6cm long and 0.5cm 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.


Recipes from the Chocolate: A Love Story - 65 Chocolate Dessert Recipes from Max’s Private Collection

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