For day #2 of Christmas Week, I’m sharing Hot Chocolate Biscotti Recipe — my version of the Italian cookie that is baked twice — that includes actual hot chocolate mix in the batter and plenty of mini marshmallows.
Recently, I received some Lake Champlain Chocolates Spicy Aztec Hot Chocolate Mix. While it’s not very hot “spicy”, it does include cayenne pepper and cinnamon in the ingredients, giving it a bit of a kick with the usual hot chocolate sweetness.
One night, while I was happily enjoying a cup of Spicy Aztec Hot Chocolate, I decided this wonderful hot chocolate deserved to make an appearance in my baking too. The result was this Hot Chocolate Biscotti recipe, which I am very pleased with, and guess what? My non-spicy-loving kids love it too. Now, if you don’t have the Spicy Aztec Hot Chocolate, no worries — this can be made with your favorite hot chocolate mix too.
As with my other biscotti recipes, it starts by making a dough. This one calls for 3/4 cup of hot chocolate mix. Use your favorite…most should work well, but don’t use a sugar-free variety. The dough is shaped into two “logs”, which are patted down and then baked. After baking and cooling, they are cut into slices, which are again baked in the oven to get them nice and crispy.
There is so many ways you can embellish biscotti slices — for these, I decided to dip them 1/2 way into melted chocolate, which leaves you a nice un-dipped “handle” for holding onto when you dip it into a cup of milk or a hot drink.
I melted my chocolate in a microwave-safe coffee cup so that I would have some depth to the melted chocolate, making it easier to coat. I decided to go with a dark chocolate, but feel free to use milk chocolate if you prefer. After dipping, be sure to gently scrape the excess chocolate off of the biscotti.
After dipping in the chocolate, gently press one side of the biscotti into tiny marshmallow bits.
Lay your hot chocolate biscotti on a wax lined baking sheet and put them them in the freezer just until the chocolate is firm.
Now you’re ready to enjoy! Many people like to dip biscotti into hot coffee or tea, but my kids have been raving about how awesome these are with a glass a milk. Of course, if you want a double dose of chocolate goodness, you’ll want pair them with a cup of hot chocolate.
Hot Chocolate Biscotti RecipePrint
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Peppermint Hot Chocolate with Peppermint Wands by Cravings of a Lunatic
- Chewy Brownies by Juanita’s Cocina
- Chocolate-Peppermint Puff Pastry Bites by The Weekend Gourmet
- Pomegranate Margaritas by Dinners, Dishes, and Deserts
- Gingerbread Cheesecake Cupcakes by Chocolate Moosey
- Gingerbread Whoopie Pies with Maple Poached Pears and Maple Buttercream by Pineapple and Coconut
- Cranberry Bliss Bars by Hezzi-D’s Books and Cooks
- Reindeer Cookies by Noshing With The Nolands
- Mo’s Easy Homemade Eggnog by Food Lust People Love
- Spiced Madeleines by The Dutch Baker’s Daughter
- Flourless Nutella Marshmallow Cloud Cookie Cups by Cupcakes & Kale Chips
- Pear and Dried Cranberry Baked Custard by See Aimee Cook
- Bacon Bark by Cooking In Stilettos
- Snowflake Cake by Dizzy Busy and Hungry
- Gingerbread Sugar Cookies by Rants From My Crazy Kitchen
- Peanut Butter Cup Cookies by Try Anything Once Culinary
- Hot Chocolate Biscotti by Home Cooking Memories