This simple 3 ingredient dessert from the 1700’s is the perfect combination of crispy cookie and candy – semi-sweet and loaded with chocolate.
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It’s time for another installment of Historically Hungry! This month Amy and I got the awesome chance to preview a book called The Hamilton Cookbook by Laura Kumin (who blogs at Mother Would Know) and it is all about cooking, eating and entertaining in the time of Alexander Hamilton. Uh, sooo fun!
I am seriously impressed with this book, guys! It so so well researched, and so interesting! If you really enjoy history, and if you are a big fan of Hamilton, then you NEED to have a copy of The Hamilton Cookbook in your home library! It talks all about the personal life of Alexander Hamilton, a little bit about what American was like during the 18th century, cooking and dining during this time period, and an explanation of the recipes of the time. It also includes a whole bunch of original recipes and their adaptions for today’s time period divided into different types of recipes. If is really a great combination of an awesome and interesting read AND a well throught-out cookbook! Definitely worth getting, if only for the cool factor of owning it!
These puffs are a crazy combination of cookie and candy that I was not expecting. I am not really sure why the are called “puffs” because I think they should be called “crisps” instead. They are super crunchy, insanely chocolatey, and highly addictive. And they pair amazingly with a mug of tea or coffee, too!
These other recipes from The Hamilton Cookbook will totally wet your appetite:
Salamagundy Salad – a layered salad with meats at the bottom and the greens at the top. Perfect for individual servings in cute jars!
- Fried Sausage and Apples – a delicious one skillet and two ingredient meal that is ready in less than 30 minutes!
- Lemon Syllabub – an elegant dessert beverage made with Resisling and frothy whipped cream!
Doesn’t everything sound amazing? Get the recipes for these and more!
An easy 3 ingredient recipe from 18th Century American for chocolate puffs – a combination of a crisp and a cookie. *Printed with Permission from Laura Kumin, author of The Hamilton Cookbook.
1 cup + 2 TBSP super fine sugar
1/4 cup + 1.25 TBSP unsweetened cocoa
1 egg white
pinch of cream of tarter, optional
Preheat oven to 225 F.
Line 2 rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the sugar and cocoa until combined. Set aside.
With a hand mixer on low-medium, whip the egg white (and cream of tarter, if using) until very frothy and beginning to stiffen.
When the eggs white is at the soft peak stage, slowly add the sugar/cocoa mixture while continuing to beat the eggs white. You should get a thick paste.
Wet your hands slightly and form the paste into small counts about 3/4″ in diameter. I found it easiest to bring the paste into a ball and divide it into equal pieces, first. You should get 24 crisps, so divide in half for a dozen for each pan, and then continue to divide until you get 24 equally sized portions. Round into balls and then slightly flatten to form a disc. Don’t make them too thin, try to keep them 3/4″ diameter.
Place on the baking sheets and bake for 1 to 1.25 hours.
Transfer to a wire rack to cool, and store in a tightly covered container.
To make super fine sugar, pulse granulated sugar a few times in a food processor (don’t overdo it or you will end up with powdered sugar! A few pulses will do it!).