Chocolate Mocha Biscotti Recipe
If you’re a coffee and chocolate lover, then this Chocolate Mocha Biscotti Recipe is absolutely for you. This recipe combines all the best flavors of coffee and chocolate, making it the perfect treat for a lazy weekend or a special occasion. Made with a combination of cocoa powder and espresso, and then finished off with a coating of melted chocolate, this biscotti is sure to be a hit with everyone.
Description
This Chocolate Mocha Biscotti Recipe is the perfect balance of coffee and chocolate. The biscotti is made with a combination of cocoa powder and espresso, giving it a deep and intense flavor. The biscotti is then finished off with a coating of melted chocolate, making it even more indulgent and delicious. The biscotti is crunchy and perfect for dipping into coffee, milk, or even ice cream. This is one of those recipes that will make you want to make it over and over again.
Ingredients
For the biscotti:
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- ¾ cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
For the coating:
- 2 ounces semi-sweet chocolate, melted
- 1 teaspoon instant espresso powder
- 1 teaspoon cocoa powder
Instructions
1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, espresso powder and salt.
3. In a separate bowl, cream together the sugar, vanilla extract and eggs until light and fluffy. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips and walnuts (if using).
4. Divide the dough in half and shape each half into a log about 12 inches long. Place the logs on the prepared baking sheets and bake for 25 minutes. Remove from the oven and let cool for 10 minutes.
5. With a serrated knife, cut the logs into ½-inch slices. Place the slices back on the baking sheets and bake for an additional 10 minutes. Remove from the oven and let cool completely.
6. To make the coating, melt the semi-sweet chocolate in a double boiler or microwave. Stir in the espresso powder and cocoa powder and mix until well combined.
7. Dip each biscotti into the melted chocolate and place on a baking sheet lined with parchment paper. Let the biscotti cool completely before serving.
Notes
- You can substitute the semi-sweet chocolate chips for dark chocolate chips or white chocolate chips.
- If you don’t have espresso powder, you can use instant coffee powder instead.
- Feel free to add other mix-ins such as dried fruit, nuts or seeds.
- Store the biscotti in an airtight container for up to a week.
Nutrition
This Chocolate Mocha Biscotti Recipe is a great snack or dessert option. It is full of flavor and texture and the added espresso and cocoa powder gives it a unique flavor. The biscotti is also high in carbohydrates and fats, making it a great source of energy. Each biscotti contains approximately 200 calories, 10g of fat, 20g of carbohydrates and 2g of protein.
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