This chocolate gravy lets you have chocolate for breakfast! Itโs excellent served over hot, flaky biscuits or homemade drop biscuits. Everyone will be cheering for more.
These chocolate biscuits are flaky, buttery and chocolatey โ a wonderful twist on a traditional biscuit recipe. I love one with a pat of butter, but they also make the best chocolate strawberry shortcake dessert. So itโs recipe for breakfast and dessert โ whatโs better than that?
๐๐๐๐๐๐๐๐๐๐๐:
โข 365ml (1 ยฝ cup) warm milk
โข 200 g chocolate, melted
โข 4 tbsp chopped hazelnuts, divided
โข 30g (2 tbsp) cocoa powder
โข 400g biscuits
โข For topping:
โข 180ml (ยพ cup) heavy whipping cream
โข 80g chocolate, melted
โข For decoration:
โข Hazelnut cream
โข Hazelnut grains
๐๐๐๐๐๐๐๐๐๐๐๐:
1. In a bowl combine warm milk, melted chocolate, half of the chopped hazelnuts, cocoa powder and mix until smooth.
2. Place 2 1/2 packs of biscuits into a bowl and crush each biscuit into 4 parts. Add remaining chopped hazelnuts to the same bowl.
3. Gently pour chocolate sauce over crushed biscuits and mix well. Make sure all biscuits are covered with the sauce.
4. Transfer the โbatterโ into a springform cake tin and press down well with a spoon to avoid air gaps.
5. In a separate bowl whisk heavy whipping cream with melted chocolate and pour over the biscuit layer. Transfer to the fridge to chill overnight.
6. Unmold the cake carefully. Decorate it with hazelnut cream and sprinkle it with hazelnut grains before serving. Slice and enjoy!
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