Chocolate biscotti

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the nougat into pieces, chop 100 g chocolate coating. Heat the cream, bring to the boil briefly and remove from the heat. Melt nougat and couverture in it. Pour the chocolate cream into a clean, dry mixing bowl and chill for about 2 hours. Chop 50 g chocolate coating, melt on a hot water bath, let it cool down a bit. Cream lard, fat, sugar and vanilla sugar with the whisk of the hand mixer.

2. 2

   Stir in the chocolate coating. Mix flour, cocoa, baking soda and baking powder. Stir in briefly with the milk. Form approx. 50 balls from the dough and place them on 2 baking trays lined with baking paper. Press the balls in the middle with your finger. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, let cool down. Whip the chocolate cream with the whisk of the hand mixer until creamy. Pour into a piping bag with a medium perforated spout. Spray a tuff on each biscuit. Chill for about 1 hour. Chop 200 g chocolate coating and melt on a hot water bath. Dip the biscotti with the upper side, let them drip off a little.

3. 3

   Whip the chocolate cream with the whisk of the hand mixer until creamy. Pour into a piping bag with a medium perforated spout. Spray a tuff on each biscuit. Chill for about 1 hour. Chop 200 g chocolate coating and melt on a hot water bath. Dip the biscotti with the upper side, let them drip off a little. Decorate with gold leaf. Leave to dry in the fridge

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
120 kcal

CARBS
12 g

FATS
8 g

PROTEINS
1 g