An ideal recipe for the sweet–toothed coffee lover, these heavenly triple chocolate and espresso infused biscotti offer a serious hit of cocoa, with delicious chunks of chocolate enveloped within. Coffee and chocolate is a match made in heaven, and the espresso in this recipe beautifully enhances and elevates the rich chocolate flavour. The perfect accompaniment to a creamy cappuccino or caffe latte, or simply alone as an indulgent little treat.
Ingredients – Makes around 30 Biscotti
450g plain flour
115g unsweetened cocoa powder
1 tsp baking soda
¾ tsp salt
85g unsalted butter, at room temperature
225g granulated sugar
2 large eggs
35ml freshly brewed espresso
170g good quality dark chocolate minimum of 70% cocoa solids, chopped
170g toasted nuts (walnuts/pecans/almonds – whatever your preference), chopped
60g good quality milk chocolate
60g good quality white chocolate
35ml brewed espresso
Begin by preheating the oven to 180°C and line two large baking trays with baking paper.
Add the flour, cocoa powder, baking soda and salt into a mixing bowl and whisk together until thoroughly combined.
Add the butter to a large mixing bowl and beat using an electric mixer until light and fluffy. Add the sugar and beat again until a light, pale consistency is achieved.
One by one, beat in the eggs ensuring one is completely combined before adding the next. Beat in the espresso.
Add the dry ingredients from the other mixing bowl and place the mixer setting on low. Beat only until all ingredients are thoroughly mixed, taking care not to overwork the dough. Stir in the chocolate chunks and chopped nuts.
Halve the dough and form two loaves 3 inches apart on the lined baking tray approximately (each loaf should be approximately 15” x 2”). Place the baking tray on the middle shelf of the preheated oven and bake for approximately 25 minutes, or until loaves are firm to the touch.
Remove the tray from the oven and using a sharp serrated knife, cut the loaves into slices (approx. ½” per slice). Place the slices on the second lined baking tray and place into the oven. Bake for 5 minutes each side, until firm and crisp.
Remove from the oven and transfer all biscotti onto a wire cooling rack. Retain the baking tray lined with parchment, as you’ll need this later. Once the biscotti have completely cooled, place them back on the baking tray.
Place the milk chocolate, white chocolate and espresso into a heatproof bowl and gently heat over a pan of simmering water stirring occasionally until the chocolate has completely melted. Pour the melted chocolate into a piping bag and drizzle over the biscotti slices.
Allow to cool completely until chocolate has set, then transfer to an airtight container where they should keep for up to a week.
Buy rijo42 coffee beans for this recipe online at rijo42shop.co.uk