Biscuits Très Chocolate from Chocolate & Zucchini
I realised this week that I had successfully completed my first month of my new challenge, and after some concerted effort lost 1.5kgs! Yay for me!
What I also noticed is that I hadn’t yet made anything from the sweet side of life. Very unlike me. I have to admit, I do miss baking. Chucking together the odd cake or muffin, and seeing the satisfaction on people’s faces as they consume whatever goodie I have made for them. So I thought to add some balance and to stay on track with my weightloss, I will blog just one sweet recipe per month. Challenging for me, but also still providing a little balance.
I was actually all set to do two recipes, but thought better of it and settled for one: Clotilde Dusoulier’s biscuit très chocolate from her book Chocolate & Zucchini. Dusoulier is best known for her blog of the same name, and may have been the first food blogger to score a publishing deal. I really love this book for it’s simplicity, passion and personal commentary. Luckily, I had also ventured to the new Essential Ingredient in Rozelle and just happened to pick up a container of cocoa nibs. As luck would have it, Chocolate & Zucchini had just the recipe!
Biscuits Très Chocolate
- 60g plain flour
- 60g wholemeal flour
- 30g cocoa (good quality)
- ½ teaspoon baking soda
- 140g good quality bittersweet chocolate (I used Lindt 70%)
- 30g roasted cocoa nibs (available in large jars at Essential Ingredient)
- 110g unsalted butter at room temperature
- 100g packed brown sugar
- ½ teaspoon crushed Maldon salt
- 1 teaspoon vanilla essence
In a medium mixing bowl thoroughly mix together both flours, cocoa powder and baking soda. Set aside
Melt half the chocolate (70g). Set aside
Chop the remaining 70g of chocolate into chip sized pieces, combine with the cocoa nibs and set aside.
Put the butter in a food processor and process until creamy. Add the sugar, salt and vanilla and mix until combined. Add the melted chocolate and mix again.
Add the flour mixture and mix until just combined.
Fold the chopped chocolate and cocoa nibs into the dough with a wooden spoon or your hands. The dough is thick, don’t overmix.
Wrap the dough in gladwrap and chill in the fridge for 20 minutes. You can wrap the dough up tightly at this stage and freeze for up to a month.
Preheat oven to 180° and line baking sheet with baking paper. Carve out heaped teaspoons of dough and shape into slightly flattened balls and place them on tray approximately approximately 1-2cm apart.
Bake for 10-12 minutes (I baked mine about 15minutes) until the tops are just set, once removed from oven they will be soft and harden as they cool.
Enjoy on their own, with a glass of milk or with icecream!
Apologies for the late post. My laptop died after many years and I’m currently waiting for it’s replacement: a brand spankin’ new macbook pro