Creamy Chocolate Biscotti

Summary

Prep Time	1 hr
Cook Time	10 mins
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut the nougat into small pieces, chop 100 g couverture and heat the cream. Melt the nut nougat and couverture in the cream (do not boil!). Chill the chocolate cream for approx. 2 hours.
Chop and melt 50 g couverture and then let cool down a little. Mix the lard, butter, sugar and vanilla sugar until creamy. Mix in the couverture. Mix the flour, cocoa, baking soda and baking powder and add. Stir in milk. Do not roll out the dough too thinly and cut out small stars. Place the stars on a baking tray lined with baking paper and bake on top / bottom heat at 190 degrees for about 10 minutes and then let them cool down.
Whip the cooled chocolate cream, fill it into piping bags and sprinkle a tuff on each biscuit. Chill for about 1 hour. Chop 200 g couverture and melt. Dip the biscotti in the couverture and allow to dry.
Tip:
The biscotti look particularly beautiful when you decorate them with a flag of gold leaf.

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