Chocolate-Hazelnut Clouds with Cocoa Nibs Recipe

Name: Chocolate-Hazelnut Clouds with Cocoa Nibs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup hazelnuts; 1 tablespoon unsweetened cocoa powder; 2 teaspoons cornstarch; 1 1/2 teaspoons cocoa nibs; 2 ounces bittersweet chocolate, finely chopped; 1/8 to 1/4 teaspoon ground cardamom; 3 large egg whites; 1/8 teaspoon cream of tartar; Pinch of salt; 3/4 cup sugar; 1/2 teaspoon pure vanilla extract

Servings: persons

1
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
2
Spread the hazelnuts in a pie plate and toast for 14 minutes, until the skins blister.
3
Transfer the nuts to a kitchen towel and rub together to remove the skins.
4
Coarsely chop and transfer to a bowl.
5
Add the cocoa, cornstarch, nibs, chocolate and cardamom.
6
Lower the oven to 300.
7
In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form.
8
Add the sugar in a thin stream and beat until the whites are stiff and glossy.
9
Beat in the vanilla.
10
Fold in the dry ingredients, leaving some streaks.
11
Scoop 8 level tablespoon-size mounds of the meringue onto each baking sheet.
12
Scoop the remaining meringue directly on top of the existing mounds, as if forming little snowmen.
13
Bake the cookies in the upper and lower thirds of the oven for about 30 minutes, until firm when tapped; shift the sheets halfway through baking.
14
Transfer the sheets to racks and let the cookies cool before serving.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup hazelnuts, 1 tablespoon unsweetened cocoa powder, 2 teaspoons cornstarch, 1 1/2 teaspoons cocoa nibs, and more.

Yes, Chocolate-Hazelnut Clouds with Cocoa Nibs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate-Hazelnut Clouds with Cocoa Nibs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions