Good Morning to all the coffee lovers!! Isn’t this a beautiful sight?!?! Delicious coffee with Triple Chocolate Biscotti. What a great way to start your morning!!! Another delicious recipe for BISCOTTI month!!
Triple Chocolate Biscotti!! Not just one chocolate, not just 2 chocolate, but 3 chocolate!! First, it’s the cocoa powder, then the chocolate chips, then the chocolate melt. How fun!!! Then when you dip it in the coffee, it’s just an explosion of flavors! This is why making fun to make biscotti is! You can have any flavors, add any add-ins, and also dip or drizzle with any flavor of chocolate.
With all the biscotti recipe, you start with the dry mixture. Stir together all the dry mixture and set it aside.
Cream the butter and sugar until fluffy then add the eggs and vanilla extract. When you’re adding the eggs, make sure that you add one at a time, mix until everything is combined then add the next one.
After you add the dry mixture, add the chocolate chips. If you’re counting, that’s 2 chocolate!!
Scrape out the dough onto a lightly floured surface. It’s a sticky dough so you want to lightly dust the top of the dough with flour and rub your hands with flour too.
Shape it into a log and then place it onto the lined baking sheet. Bake it for about 30 minutes in a 350 degrees oven.
Let the log cool for about 10 minutes. Cut the log diagonally. You should be able to get about 12 biscottis.
Then prepare the chocolate melt. I melt my chocolate in a bowl then I transfer it into a glass. It’s way easier to dip in a glass!! And if you’re still counting, this is 3 chocolates!! Thus the name Triple Chocolate Biscotti!! So dip away!!
Once you dip, set it on a piece of wax paper let it dry.
So what do you think? A biscotti with a cup of joe. What a great combination!!
Happy Baking!!
| Servings |
12 biscotti
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- 1 3/4 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tbsp butter room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- 1 cup melting wafers, Ghirardelli brand
Ingredients
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- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. This is the dry mixture.
- In the stand mixer bowl, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs, one at a time, scraping down the bowl and mixing well after each addition.
- Add the vanilla and mix again.
- Add the dry mixture and mix until everything is combined.
- On low speed, add the chocolate chips until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface. Dust the top of the dough and rub the flour on your hands. Using your hands, shape the dough into a rough ball.
- Form the dough pieces into logs by rolling back and forth. Place the log onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide.
- Bake for about 30 minutes, until firm to the touch.
- Let the biscotti logs cool on the pan for about 10 minutes. Move it onto a cutting board.
- Using a serrated knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet).
- Place it back on the baking sheet that what use to bake the first bake, cut side up.
- Bake for 10 minutes. Then flip the biscotti and bake again for 10 minutes.
- Move the biscotti to wire rack and let cool and dry.
- Microwave the chocolate wafer in a bowl for 30 seconds. Stir with a spoon then microwave it again for another 30 seconds. Stir to make sure everything is smooth.
- Dip one end of the biscotti into the chocolate and let cool on a wax paper. Let dry before storing in an airtight container.
Adapted from : Once upon a chef
