Showing posts with label chocolate. Show all posts
Brownie Biscotti
Friday, January 30, 2009
A chocolate version of an Italian favourite. You can substitute milk for the water in the egg wash, if you wish
* serves: 30
* yield: 30 biscuits
* ready in: 1 hour 45 mins (30 mins Prep - 45 mins Cook)
Ingredients
- 75g butter, softened
- 125g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 225g plain flour
- 5 tablespoons cocoa powder
- 2 teaspoons baking powder
- 100g chocolate chips or buttons, roughly chopped
- 30g chopped walnuts
- 1 egg yolk, beaten
- 1 tablespoon water
method
- Preheat oven to 190 C / Gas mark 5. Grease baking trays, or line with baking parchment.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate and walnuts.
- Divide dough into two equal parts. Shape into 23x5x2.5cm loaves. Place onto baking tray 10cm apart. Brush with mixture of water and yolk.
- Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking tray for 30 minutes.
- Using a serrated knife, slice the loaves diagonally into 2.5cm slices. Return the slices to the baking tray, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
Drinking Chocolate
This drinking chocolate tastes so luxurious and is made from the simplest of ingredients. Use a best quality dark chocolate bar for this, preferably organic, with at least 70% cocoa solids.
Ingredients
- 125ml (4 1/2 fl oz) double cream
- 125ml (4 1/2 fl oz) semi-skimmed milk
- 100g (4 oz) plain dark chocolate
method
- Break the chocolate bar into pieces in a small mixing bowl.
- Heat the double cream and milk on the hob until it's nearly at a simmer, then remove from heat. Do not allow the cream and milk to boil.
- Pour the milk and cream mixture into the bowl, and stir together with the chocolate until well combined. Pour into demitasses (small coffee cups) and enjoy!
Tip:
For an extra touch to your drinking chocolate, add a pinch of cinnamon to the bowl when you mix everything together.
Basic Dark Chocolate Truffles
Ingredients
- 350g dark chocolate, chopped
- 5 tablespoons double cream
- 1 teaspoon vanilla extract
method
- In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavouring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Form balls and roll in coatings.
Tip:
To flavour truffles with liqueurs or other flavourings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
