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Cacao Biscotti and Mousse au Chocolat Recipe

Almost all of the ingredients for this recipe can be found in any grocery store for inexpensive prices so it’s both budget and eco-friendly, as there is minimal waste or leftovers. You can use any chocolate, although craft chocolate lends the best flavour. If you use milk or white chocolate, just be mindful to reduce the sugar, as they are generally sweeter than dark chocolate.

Since biscotti is double-baked, this results in little to no moisture left which equates to a longer shelf life than a regular cookie. It can be enjoyed with gelatos, affogatos, and even coffee! If the mix is too dry, you can add some more liquid, like an extra egg, a bit more butter or extra chocolate. You can also replace some flour with cocoa powder for an extra chocolatey flavour, just be mindful of the ratios. 

Ingredients

Mousse au chocolate:

  • 30g dark chocolate (I used One One Cacao, St.Mary’s 71%)
  • 30g whipping cream (35%)
  • 2 egg yolks
  • 2 egg whites
  • 20g sugar
  • 2g instant coffee

Chocolate Biscotti:

  • 1 large egg
  • 70g sugar 
  • 30g butter
  • 3g vanilla essence
  • 150g all-purpose flour (sifted)
  • 3g baking powder 
  • 2g ground cinnamon
  • 2g ground cardamom
  • 10g pecans
  • 10g almonds
  • 20g dark chocolate (One One Cacao, St.Mary’s 71%)

Method

(Mousse Method)

  1. Slowly melt the chocolate over a bain-marie.
    • The water temperature should be warm enough to put your hand in. 
    • This takes time so just let it melt slowly, it’s best not to rush this process and cook the chocolate. 
    • If you’re in a hurry, melt the chocolate in a microwave-safe plastic bowl microwave in 15-second bursts.
  2. Whisk the coffee and cream together and bring the mixture to a simmer. 
    • We don’t want to boil the cream here, so as soon as you see bubbles coming up, turn off the heat.
  3. Slowly pour the hot cream into the melted chocolate, whisking the mixture until the ganache is set and properly emulsified.
    • As this is a small quantity, the emulsification should not take very long.
  4. Add the egg yolks, one at a time, ensuring its fully incorporated into the ganache mixture and then set aside.
    • Since we are working with raw eggs, I suggest mixing it over a low heat bain-marie, to temper the eggs.
  5. Now we prepare our meringue. Whip up the egg whites and once it starts to froth, gently add in the sugar, while constantly whipping, until you end up with semi-stiff peaks. This can take a few minutes, so remember to relax those arms while whisking.
    • Another way to prepare meringue is to prepare a hot sugar syrup around 121 Celsius (~250 Fahrenheit) and slowly add it to the egg whites. This is how Italian meringue is prepared, and much safer since the process also tempers the raw egg whites.
    • Be careful not to spill the sugar syrup on your hands, as sugar burns are quite nasty!
  6. Now it’s time to prepare our mousse. We begin by taking a small scoop of meringue and mixing it with the ganache, just to help loosen it a bit.
  7. Roughly take 1/3 rd of the meringue and gently fold it into the chocolate mixture, until just incorporated. The intent is to add in small quantities at a time.
    • Folding is the key here, so you start down the middle and just fold the mixture in over itself. 
    • A simple trick here is to rotate the bowl as you’re folding the mixture.
    • Be careful not to over mix it, otherwise, you will deflate the mousse.
  8. Repeat the process until no more meringue is left. Your chocolate mousse is now ready! I suggest chilling the mousse for a few hours before serving.
  9. Pour the mousse into a bowl, shave a few pieces of your favourite chocolate bar and you’re ready to enjoy a heavenly dessert made with a few simple ingredients!

(Biscotti Method)

  1. Preheat oven to 300F (~145-150 Celsius) and ensure your hands are washed and dried, thoroughly.
  2. Melt the butter and chocolate in a microwave and let it cool a bit.
  3. Whip egg, sugar and vanilla together till pale white in colour.
  4. Gradually pour in melted chocolate and butter into the egg mixture, whipping constantly. The liquid mixture is ready!
  5. In another bowl, mix flour, cinnamon, cardamom, almonds, pecans and baking powder. Gently whisk the ingredients until the dry mixture is homogeneous.
  6. Mix the dry elements with the liquid mixture until fully incorporated. You can use a wooden spoon for this or your hands if you prefer.
  7. Grease your hands with butter or neutral flavoured oil (e.g. sunflower oil) and then gently knead the dough with your hands. Re-grease hands as needed. The dough gets very sticky, so try not to over-knead it. You can stop when it’s mostly all incorporated.
  8. Once the dough is ready, split into half and shape into even loaves with your hands.
  9. Bake for 30-35 mins. As all ovens behave differently, I suggest checking around 25 min mark and check for completeness, especially if the loaves are smaller sized. You can open the oven door as needed
  10. When it looks more or less risen and crispy on the outside, take it out of the oven, adjust oven temperature to 250F (~121C). This is the first bake!
  11. Cool it down for 6-10 mins, then slice the loaf into desired pieces, similar to slicing a loaf of bread.
  12. Put slices pieces back into the oven and bake for another 30 mins at 250F. This is the second bake.
  13. Take out of the oven, cool down for 10 mins.
  14. Biscotti is ready for consumption! Enjoy safely and responsibly 🙂

A big thank you to Abhinav from @thebinarybaker for this fantastic bake combining two delicious traditional recipes to make a mouth-watering dessert.

This recipe is a part of the Great #ChocolateBakeoff! For the next few weeks, we at Cacao Magazine want you to bake your signature chocolate bake using your favourite chocolate and join us for The Great Chocolate Bake Off! ⁠

Post it on Instagram using the hashtag #ChocolateBakeoff and tag us (@readcacao). We’ll be sharing all recipes in our stories and post our favourite recipes on the website! We’ll share which chocolate you used so people interested in the recipe can help support the chocolate makers.⁠

At the end of all of this, we’ll put the recipes to a peoples vote – the overall favourite recipe will win a year’s worth of Cacao Magazine’s (starting with Issue 3)!

  1. Cate says:

    As a baker, and one who is known for my biscotti, I’d say this is a total waste of fine chocolate. Any trained baker will tell you prolong heat, in combination with the other ingredients will destroy the flavor of the fine chocolate. That why cocoa powder is used in these types of applications. There is a time and place for fine chocolate, but twice baked, prolong heat is definitely not one of them.

    1. Cacao Magazine says:

      I completely understand your point and what kind of chocolate you want to use is always a personal choice, however, there are my reasons to use fine chocolate other than the flavour alone (health, quality, sustainability etc), and even if it’s not the best way to showcase all of the subtle flavours I would say that the higher quality chocolate you use the better quality your finished product will be!

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