Chocolate Biscotti with Dark Chocolate Dip Chocolate Biscotti with Dark Chocolate Dip

Baking

Chocolate Biscotti with Dark Chocolate Dip

By cabincravings

These double chocolate biscotti are made for dunking! Teeccino Miraculous Mushroom Cacao gives the crisp chocolate biscotti a rich, coffee inspired flavor without the coffee, then they’re dipped in dark chocolate mixed with chocolate corn milk for one more layer of chocolate. Crisp, chocolatey and just sweet enough, they’re the perfect little afternoon treat with your favorite hot drink.

Recipe by cabincravings (@cabin_cravings)

Prep Time15 minutes
Cook Time40 minutes
ServingsServes 12
DifficultyMedium

Ingredients:

  • — Chocolate Biscotti —
  • 2 cups all purpose flour
  • 3 Tbsp Teeccino Miraculous Mushrooms® Cacao + 5
  • 2 Tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 6 Tbsp butter, unsalted
  • ⅔ cup brown sugar
  • 2 eggs
  • 2 Tbsp chocolate corn milk
  • ½ cup pistachios, roasted (chopped)
  • — Chocolate Dipping Sauce —
  • 4 oz dark chocolate (chopped)
  • 4 Tbsp chocolate corn milk

Steps:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, Teeccino Miraculous Mushroom Cacao, baking powder and salt.
  3. In a separate large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
  4. Gradually add the dry ingredients to the wet ingredients. Mix just until a thick dough forms. Fold in the chopped pistachios.
  5. Divide the dough and shape into rectangles approximately 5 inches long, 3 inches wide and 1 inch thick. Place on the prepared baking sheet, leaving space between each rectangle.
  6. Bake for 25 to 28 minutes, until set and firm to the touch. Remove from the oven and let cool for about 15 minutes.
  7. Reduce the oven temperature to 300°F. Using a serrated knife, carefully cut each rectangle on the diagonal into approximately 3/4-inch thick slices.
  8. Place the slices cut side down on the baking sheet. Bake for 8-10 minutes, flip, then bake for another 8 to 10 minutes, until dry and crisp. Transfer to a cooling rack and cool completely.
  9. Melt the dark chocolate and chocolate corn milk adding one tablespoon at a time to create a smooth chocolate coating.
  10. Dip one end of each cooled biscotti into the dark chocolate mixture. Sprinkle with additional chopped pistachios, if desired, and place on parchment paper until the chocolate is set.
Miraculous Mushrooms® Cacao + 5

Miraculous Mushrooms® Cacao + 5

In Cacao +5, we pair organic Peruvian cacao with roasted roots, seeds, and 5 adaptogenic mushrooms. The result: a delicious, antioxidant-packed cup that fuels your body, mood, and mind.

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