Biscotti with Hot Mocha Dipping Sauce

Twice-baked Italian biscuits served with a rich, molten chocolate and espresso dipping sauce featuring marshmallows and honey.

Baking Vegetarian Italian Dessert Sweet Chocolate

Estimated Nutrition

Calories

242.5

kcal / serving

4850.5 kcal total

Carbs

32.3g

per serving

645.8 g total

Fat

10.9g

per serving

218.2 g total

Protein

4.1g

per serving

82.4 g total

Cook Time

minutes

Serves

portions

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Baking Powder

250

Caster Sugar

150

Dark Chocolate

Good-quality, for sauce

Dairy

piece

Egg

Free-range, beaten

150

Double Cream

Fruits

125

Dried Cranberries

Chopped

piece

Lemon

Zest only

GrainsCereals

250

Plain Flour

Use 280g if making the chocolate variation

Liquids

100

Espresso Coffee

NutsSeeds

220

Pistachio

Shelled and chopped

Other

100

Marshmallows

Small

100

Honey

Method

Serve the warm sauce in a cup alongside the biscotti.

Preheat the oven to 160°C without the fan.

Mix flour, baking powder, and sugar in a bowl and slowly add eggs to form a dough.

Incorporate chosen nuts, fruit, or zest variations into the dough.

Knead gently and roll the dough into two logs.

Place on a lined tray and bake for 25 minutes.

Cool slightly and slice into 1-2cm thick pieces.

Bake slices for 10-15 minutes, flip, and bake for another 10-15 minutes until golden.

Gently heat chocolate, cream, coffee, marshmallows, and honey in a saucepan until melted.