Chilli Chocolate Cantuccini
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
After discovering the perfect balance between heat and sweetness, I've created this delightful treat that's become my go to for impressing guests. These Italian style biscotti combine rich dark chocolate with a subtle chilli kick that keeps you coming back for more. The best part? You can have them ready in less than an hour, making them ideal for last minute entertaining. Dark chocolate brings wonderful antioxidants to the table, so you can feel good about enjoying these with your coffee. Trust me, once you master this recipe, you'll be making batch after batch.
Ella x
Ingredients
- 250 gall-purpose flour
- 15 gbaking powder
- 200 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 10 gchilli powder
- 150 gdark chocolate
- 150 mlunsalted milk
- 20 gcocoa powder
- 5 gsalt
- 5 gcinnamon
- 2 ganiseed
- 100 gchilli-infused chocolate chips
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
Tip: Make sure to adjust the baking time according to your oven.
- 2
In a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt.
Tip: Sift the ingredients to ensure even distribution.
- 3
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Tip: Be careful not to overmix the batter.
- 4
Add the large eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the unsalted milk, beginning and ending with the dry ingredients.
Tip: Be gentle to avoid overmixing the batter.
- 6
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 7
Stir the melted chocolate into the dough until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 8
Fold in the cinnamon, aniseed, and chilli powder.
Tip: Be gentle to avoid overmixing the dough.
- 9
Divide the dough into 2 equal parts and roll each half into a long rope.
Tip: Make sure the rope is evenly shaped.
- 10
Cut the rope into 1-inch (2.5 cm) thick slices and place on the prepared baking trays.
Tip: Make sure to leave space between the cantuccini for even baking.
- 11
Bake for 15-20 minutes, or until the cantuccini are lightly golden.
Tip: Check the cantuccini frequently to avoid overcooking.
- 12
Melt the chilli-infused chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 13
Combine the heavy cream and unsalted butter in a small saucepan and bring to a simmer over medium heat.
Tip: Whisk constantly to avoid lumps.
- 14
Gradually pour the melted chocolate into the cream mixture, whisking constantly.
Tip: Make sure the sauce is smooth and glossy.
- 15
Toss the baked cantuccini in the chocolate sauce until well coated.
Tip: Make sure the cantuccini are evenly coated.
- 16
Serve the cantuccini immediately and enjoy!
Tip: Garnish with additional cinnamon or aniseed if desired.
Recipe Variations
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