Chocolate biscuits / cookies

When I haven’t got a very busy day, I usually look around the internet, reading blogs and websites just to see if they have any interesting recipes I could try myself. Well, let me tell you, this is really dangerous: I absolutely ALWAYS find something, usually sweet, of course, and want to make it straight away. “Oh but there is that tart we have to finish and some leftover fudge, I don’t really need to make anything else” The last sentence was the voice of reason, I don’t listen to it very often when it comes to cooking, so I find myself on a Sunday at 11pm with a whole batch of chocolate biscuits, on my own.

This recipe, I don’t regret a bit. I found the recipe on a french blog but obviously, the original version is Martha Stewart’s. These are definitely the best chocolate biscuits I’ve ever made.

They are basically a stiff brownie batter, made into biscuits. They are very chocolaty but not bitter at all, chewy but crisp on the outside… Yum. They are a bit messy to shape but if you don’t mind licking your chocolaty fingers once the batch is in the oven, this recipe is for you.

For 30 biscuits, you’ll need:

– 115g of dark chocolate
– 90g of flour
– 25g of cocoa powder
– 1 tsp of baking powder
– 60g of butter
– 150g of sugar
– 40g of milk
– 1 egg
– 60g of icing sugar, to coat

Melt the chocolate on its own and leave it to cool.

Cream butter and sugar until white and fluffy. Add the egg and melted chocolate and carry on mixing.

Sieve flour, cocoa and baking powder together in a bowl.

Add half of it to the chocolate mixture, then the milk and then the rest of the powders.

Leave the mix in the fridge for at least 2 hours.

Preheat the oven at 180C.

Take your dough and form walnut size balls, coat them in icing sugar and put on a tray. Space your balls at least 2 inches from each other.

Bake for 15 minutes. Do not leave them for more than that, they will look too soft but they will firm up when they cool down.

Eat cold.

chocolate biscuits

Mylène

Chocolat chaud Parisien

I really enjoy a good hot chocolate in the evening, when it’s cold and rainy outside.
I usually do my own, with real chocolate but I’ve never tried the really thick rich hot chocolate you see in Paris or in the film ‘le chocolat’.

I was dying to try it so I looked online for some inspiration.
A lot of the recipes I saw were made with cornflour to thicken it up but I thought it was cheating a bit so tried another one.
It needs only 3 ingredients and it’s dead simple.

You can choose the thickness of your hot chocolate by just cooking it for longer.

If you have never tried the real thing, you should do it tonight!!
It’s so rich that I couldn’t finish my cup but do not worry, it’s not fattening at all, it’s just very chocolatey.

For 2 large mugfulls, you’ll need:

– 550ml of wholemilk
– 150g of very good quality chocolate (I don’t like it too strong so I made it 80% dark and 20% milk chocolate)
– half of a vanilla pod, scraped
– 1 dessertspoon of sugar (only if you want to)

Boil the milk with the scraped vanilla pod. Leave it for 10min to infuse.

Take the pod out and whisk the chocolate in until melted.
At this stage, you can choose to serve it as it is but it will be a very thin hot chocolate.

Put it back on the hob, medium heat, and whisk constantly until you get the consistency you want – It can take 5 to 20min.

Serve it as you like, with whipped cream or not.

I personally love it as it is.

Enjoy

Mylene