Creamy Chocolate Mousse Pots
with Honey & Pine Nut Biscotti
Served with a wee shot of espresso this dessert is a DREAM! Biscotti or cantuci are a crunchy little Italian biscuit traditionally used to dip in vin santo but equally as delicious used as a spoon to scoop these chocolate mousse pots and then eat said spoon! You could change up the nuts and use whatever you have in the pantry. Hazelnuts, almonds and pistachios are all delicious.
Ingredients
(Makes 4 pots and enough biscotti for a few pieces each)
Biscotti
1 egg
1 Tbsp honey
½ Tbsp vanilla paste
125g flour
75g caster sugar
1/2 tsp baking powder
50g pine nuts
Chocolate Pots
200g dark chocolate, roughly chopped
300ml cream
3 Tbsp milk
1 tsp vanilla paste
50g caster sugar
4 egg yolks
To Finish
4 Tbsp mascarpone
a little sprinkle of cinnamon
Prep It
Line a baking tray with baking paper.
Combine egg, honey and vanilla in a large bowl. Grab a whisk and mix until combined.
Add flour, sugar and baking powder and use your hands to mix into a smooth dough. It might look a bit dry at first but keep going, it will get there. Add pine nuts and massage into the dough.
Dampen your hands with water and shape your dough into a log on your prepared baking tray, about 3cm wide and 20cm long. Place in the fridge to firm up, about 30 minutes.
Bake It
Preheat oven to 160°c.
Grab biscotti out of the fridge and bake in the middle of the oven for about 25 minutes, until golden brown. When cooked remove from oven (keep the oven going) and set aside to cool. Once cool thinly slice on an angle with a serrated knife. Place back onto the tray and return to oven to cook for about 10 minutes, until biscotti are golden and crispy. Remove from oven and cool.
Get Chocolatey
Set aside 4 medium ramekins - I used coffee cups!
Roughly chop chocolate and place it in a large bowl.
Combine cream, milk and vanilla paste in a small pot and place on medium heat. Bring to the boil. As soon as it boils remove from heat and pour over chopped chocolate. Don’t mix it just yet. Set that bowl aside for about 5 minutes to let the cream do it’s thing and melt the chocolate. It makes your life so much easier!
While chocolate is melting combine egg yolks and sugar in the bowl of a stand mixer and whisk on high speed until pale and creamy, about 3 minutes.
Back to the chocolate, whisk mixture together until smooth. Add chocolate to egg mixture and mix until a smooth even colour.
Pour mix into ramekins or coffee cups and place them in the fridge to set, at least 3 hours so they are nice and chilled.
Eat It!
Dolloped with mascarpone and a light shower of cinnamon. Serve biscotti on the side and don’t forget the espresso!