Triple Chocolate Biscotti – Recipe Girl®
This Triple Chocolate Biscotti recipe is a delicious chocolate biscotti with chocolate chunks baked in and more chocolate drizzled on top.
If you’ve got a hunkering for chocolate, you might like to try baking these extra chocolatey biscotti. They’re a great snack to have with tea or coffee, they’re a good holiday biscotti and they are a lovely treat to package up and gift to a friend too!
Ingredients Needed:
- granulated white sugar
- salted butter
- unsweetened cocoa powder
- baking powder
- espresso powder
- eggs
- all purpose flour
- dark chocolate chunks
- shortening
How to make Triple Chocolate Biscotti:
The complete, printable recipe is at the end of this post.
- In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Gradually beat in the cocoa powder, baking powder and espresso powder. Beat for a minute or so, then beat in the eggs one at a time. Stir in the flour. Then stir in the chocolate chunks. Cover the dough and chill for about 20 minutes.
- Preheat the oven to 375℉. Line a baking sheet with parchment paper.
- Divide the dough into 2 equal parts. Roll each into a 9-inch log. Place the logs on the prepared baking sheet, about 4-inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes, and then transfer to a wire rack to let cool for 1 hour.
- Preheat the oven to 325℉. Cut each log into ½-inch wide diagonal slices. Place the slices on a parchment-lined baking sheet.
- Bake for 9 minutes. Turn the biscotti over and bake for an additional 7 to 9 minutes. Cool completely. Set the biscotti on a wire rack set over wax paper.
ADD THE ICING:
In a microwave-safe bowl, microwave the chocolate chunks and shortening until melted and smooth. Drizzle the chocolate haphazardly over the cooled biscotti. Let the chocolate set completely before storing. Store in a sealed container with waxed paper in between layers.
Recipe Tip:
Biscotti is supposed to be crisp, so don’t be alarmed that you are baking it on both sides. That’s what will help create the crisp texture.
Substitutions:
Use milk chocolate in place of dark chocolate, if you’d like. You can also use white chocolate!
What I Love About This Recipe:
- Biscotti is a tasty treat to dip into tea or coffee.
- Sometimes I dip the edge in chocolate instead of drizzling on top.
- These satisfy a big-time chocolate craving!
MAKE THE BISCOTTI:
-
In a large bowl, use an electric mixer to combine the sugar and butter until light and fluffy. Gradually beat in the cocoa powder, baking powder and espresso powder. Beat for a minute or so, then beat in the eggs one at a time. Stir in the flour. Then stir in the chocolate chunks. Cover the dough and chill for about 20 minutes.
-
Preheat the oven to 375℉. Line a baking sheet with parchment paper.
-
Divide the dough into 2 equal parts. Roll each into a 9-inch log. Place the logs on the prepared baking sheet, about 4-inches apart. Flatten slightly.
-
Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes, and then transfer to a wire rack to let cool for 1 hour.
-
Preheat the oven to 325℉. Cut each log into ½-inch wide diagonal slices. Place the slices on a parchment-lined baking sheet.
-
Bake for 9 minutes. Turn the biscotti over and bake for an additional 7 to 9 minutes. Cool completely. Set the biscotti on a wire rack set over wax paper.
ADD THE ICING:
-
In a microwave-safe bowl, microwave the chocolate chunks and shortening until melted and smooth. Drizzle the chocolate haphazardly over the cooled biscotti. Let the chocolate set completely before storing. Store in a sealed container with waxed paper in between layers.
Serving: 1biscotti, Calories: 107kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 17mg, Sodium: 57mg, Potassium: 68mg, Fiber: 1g, Sugar: 6g, Vitamin A: 98IU, Vitamin C: 0.04mg, Calcium: 40mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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