Uploaded November 2016 | Updated September 2026, 2 weeks ago
Mayan Chocolate Aebleskiver Puffs
Recipe for a 7- well aebleskiver pan: makes about 28 puffs
For best results when mixing ingredients use 3 separate bowls, skewers for turning puffs, and a rubber spatula when folding the egg whites into the mixture
Ingredients:
Bowl #1 Dry ingredients
1 cup all purpose flour
1/4 cup unsweetened cocoa powder; not Dutch process kind
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cayenne pepper
Bowl #2 Wet Mixture
2 TBSP. packed light brown sugar
2 large eggs; separated; yolks * 2 eggs
1 cup milk
2 TBSP. unsalted butter; melted
1/2 tsp. almond extract
3/4 cup miniature semisweet chocolate chips**
**Regular chocolate chips may be used if they are coarsely chopped
Vegetable oil for wells of pan
OPTIONAL for fancy finish is to dust with powdered sugar and top with a raspberry
Bowl #3 is for egg whites * which were separated from their yolks
Directions:
Bowl #1 In a large bowl, whisk together flour, cocoa powder, cinnamon, baking powder, baking soda, salt, and cayenne pepper.
Bowl #2 In a medium bowl, whisk together brown sugar, egg yolks, milk, butter, and almond extract until well blended.
Add the blended egg yolk mixture to the flour mixture and stir until both are just blended; the batter will appear slightly lumpy. Gently stir in chocolate chips.
Bowl #3 Used to do egg whites; recommend a very clean bowl and using a "mixer" on whites In a medium bowl, using a mixer on medium high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining two-thirds of whites.
Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, begin to add 2 TBSP batter ( 30 mL) into each well. Cook for 2 - 4 minutes until bottoms are crisp-firm to the touch. Use two wooden skewers to flip the puffs over. Continue cooking 2 - 3 more minutes until crisp-firm and the skewer (or a toothpick) comes out with a few moist crumbs attached. Remove puffs from n pan and transfer them to a plate.
For fancy topping dust puffs with powdered sugar and top each with a raspberry.
Repeat steps with remaining batter, brushing wells with oil and keeping pan at temperature before each batch. Serve warm or at room temperature.
Enjoy, and Thanks to Tanya for sharing this recipe and showing how to prepare them...
Mayan Chocolate Aebleskiver Puffs
Recipe for a 7- well aebleskiver pan: makes about 28 puffs
For best results when mixing ingredients use 3 separate bowls, skewers for turning puffs, and a rubber spatula when folding the egg whites into the mixture
Ingredients:
Bowl #1 Dry ingredients
1 cup all purpose flour
1/4 cup unsweetened cocoa powder; not Dutch process kind
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cayenne pepper
Bowl #2 Wet Mixture
2 TBSP. packed light brown sugar
2 large eggs; separated; yolks * 2 eggs
1 cup milk
2 TBSP. unsalted butter; melted
1/2 tsp. almond extract
3/4 cup miniature semisweet chocolate chips**
**Regular chocolate chips may be used if they are coarsely chopped
Vegetable oil for wells of pan
OPTIONAL for fancy finish is to dust with powdered sugar and top with a raspberry
Bowl #3 is for egg whites * which were separated from their yolks
Directions:
Bowl #1 In a large bowl, whisk together flour, cocoa powder, cinnamon, baking powder, baking soda, salt, and cayenne pepper.
Bowl #2 In a medium bowl, whisk together brown sugar, egg yolks, milk, butter, and almond extract until well blended.
Add the blended egg yolk mixture to the flour mixture and stir until both are just blended; the batter will appear slightly lumpy. Gently stir in chocolate chips.
Bowl #3 Used to do egg whites; recommend a very clean bowl and using a "mixer" on whites In a medium bowl, using a mixer on medium high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining two-thirds of whites.
Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, begin to add 2 TBSP batter ( 30 mL) into each well. Cook for 2 - 4 minutes until bottoms are crisp-firm to the touch. Use two wooden skewers to flip the puffs over. Continue cooking 2 - 3 more minutes until crisp-firm and the skewer (or a toothpick) comes out with a few moist crumbs attached. Remove puffs from n pan and transfer them to a plate.
For fancy topping dust puffs with powdered sugar and top each with a raspberry.
Repeat steps with remaining batter, brushing wells with oil and keeping pan at temperature before each batch. Serve warm or at room temperature.
Enjoy, and Thanks to Tanya for sharing this recipe and showing how to prepare them...
