5-Minute Homemade Chocolate Crunch Bites

This recipe creates a rich, fudge-like binder for a crunchy center, finished with a crisp chocolate shell.

Ingredients

For the Crunchy Center:

1 Large Egg
3 tbsp Sugar (approx. 50g)
2 tbsp All-Purpose Flour (approx. 35g)
1 tbsp Unsweetened Cocoa Powder
A pinch of salt
1 cup Roasted Peanuts or Puffed Rice cereal (Note: While not in your text list, these are the “crunch” visible in your photo).

For the Chocolate Coating:

85g Dark Chocolate (chopped)
10g Vegetable Oil (approx. 2 tsp)

Instructions

1. Prepare the Base

In a small saucepan (off the heat), whisk together the egg, sugar, flour, cocoa, and salt until perfectly smooth with no lumps.

2. Thicken

Place the saucepan over low heat. Stir constantly for about 2–3 minutes. The mixture will thicken into a heavy, paste-like consistency. Once it thickens and looks glossy, remove it from the heat immediately so the egg doesn’t scramble.

3. Add the Crunch

Fold in your roasted peanuts or puffed rice until every piece is thoroughly coated in the chocolate paste.

4. Shape and Chill

Place a sheet of parchment paper on a flat surface.
Transfer the mixture to the paper. Use a spatula (or the red scraper tool seen in your photo) to flatten it into a rectangle about 1/2 inch thick.
Place it in the freezer for 10–15 minutes to firm up.
Once firm, use a sharp knife to cut into squares or bars.

5. The Chocolate Dip

Melt the dark chocolate and oil together in the microwave in 30-second bursts, stirring until silky.
Using a fork, dip each chilled square into the melted chocolate, letting the excess drip off.
Place back on the parchment paper and chill in the refrigerator until the outer shell is hard.

Why this works

The Egg & Flour: These act as the binder in place of gelatin or starch, creating a fudge-like texture that holds the nuts together.
The Oil: Adding a little oil to the dipping chocolate gives it that professional shine and prevents it from cracking when you bite into it.