North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Warm Liquid Chocolate with Mini Chocolate Biscotti


Courtesy Photo

Warm LIquid Cholcolate with Mini Chocolate Biscotti.

During the winter, everyone loves hot chocolate, so do you want to try something that's even richer and more decadent? My recipe for Warm Liquid Chocolate fits that bill. Unlike traditional hot cocoa or hot chocolate, where milk is used, we are using heavy cream and high percentage couverture chocolate (no cocoa powder). Couverture chocolate is a top quality chocolate that contains a higher percentage of cocoa butter versus baking or eating chocolate. At the Resort's fine dining restaurant, Tulalip Bay, we serve this as a parting gift to our guests along with mini chocolate biscotti. A sweet ending to bring a smile to our guests before they depart.


Makes about 8-12 servings

Contains dairy

Warm Liquid Chocolate


9 ounces 72% very dark couverture chocolate, chopped (58% can be used for a sweeter chocolate)

9 ounces corn syrup

9 ounces heavy cream

Pinch of salt

3.5 ounces freshly brewed coffee


• Heat cream, corn syrup, and salt in a small sauce pan. Stir to combine, while almost bringing to a boil.

• Pour over chopped chocolate, and stir with a whisk to emulsify.

• Mix in warm coffee. Serve in small cups or ramekins, like espresso. It's very rich, so about a quarter of a cup will be more than enough. Serve with chocolate biscotti.

**This mixture can be stored in the refrigerator and re-heated slowly in a sauce pan until warm.**

Mini Chocolate Biscotti


4 ounces butter

5 ounces sugar

4 ounces brown sugar

3 whole eggs

7 ounces all-purpose flour

2.5 ounces cocoa powder

Pinch salt

1 teaspoon vanilla extract

5 ounces of couverture chocolate


• Slowly melt chocolate in microwave until melted.

• In a stand mixer with the paddle attachment, add cream, butter, sugar, and egg yolks

• Mix all dry ingredients in a separate bowl and add to the creamed butter/sugar mixture, alternating with adding the melted chocolate. Once mixed, add vanilla extract. Scrape bowl to completely incorporate all ingredients.

• Chill dough before weighing. Once chilled, make 6 ounce balls, rolling each ball to the length of a parchment lined half rimmed sheet pan.

• Pre-bake in a 325 degree oven for about 12-15 minutes until dough is set. Allow to cool and cut into desired width. Bake cut biscotti for for 6-8 minutes to make them crunchy. Serve alongside warm liquid chocolate.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017