Chocolate biscuit with mint cream
the components:
Biscuit base:
1 cup of flour for all purposes
1/4 cup of non -local cocoa powder
1/2 cup powder sugar
1/2 cup (1 stick) is not a cold salted butter and cubic
1/2 teaspoon vanilla extract
Mint filling:
1 cup of powdered sugar
2 tablespoons of butter, mane
1/2 teaspoon mint extract (adjustment by taste)
1-2 tablespoons of milk as needed to continue
A few drops of green food coloring (optional)
Chocolate paint:
7 ounces (200 grams) dark or semi -sweet chocolate, chopped
1 tablespoon of coconut oil or vegetable oil (for a smoother paint)
Instructions:
Step 1: Make the biscuit base
Heat the oven to 350 degrees Fahrenheit (175 ° C) and put a baking sheet with manuscript paper.
In a large mixing bowl, combine flour, cocoa powder and powdered sugar. Cut into cold butter and vanilla, using a sweets or fingers, until the mixture resembles coarse crumbs. Press the dough together to form a coherent ball.
Wrap the dough into about 1/4 inch on a light flowering surface. Use a round biscuit cut (about 2 inches) to cut the circles and put it on the stomach baking sheet.
Bread for 10-12 minutes, or until the biscuit becomes fixed on the touch. Let them cool completely on a wire shelf.
Step 2: Prepare mint filling
In a bowl, hit the powdered sugar together, light butter, mint extract, and some drops of food coloring (if use) until smooth.
Gradually add the milk, a teaspoon at one time, until you get thick and deployed consistency.
Spread a small amount of mint filling on each base, a cold biscuit. Place the biscuit on a tray and freeze for about 10-15 minutes to adjust.
Step 3: A coat in chocolate
Melt the chocolate and coconut oil together in a safe bowl with a microwave or over a double kettle, stirring until it is blessed.
Dip every biscuit, next to mint, in dissolved chocolate. Use a fork to stir each biscuit and cover it completely. Gently click on any extra chocolate and put the biscuit on a sheet of the manuscript paper to prepare it.
Leave the entire chocolate set at room temperature or in the refrigerator.
Perfect mint biscuits tips:
Set the mint flavor: Start with less than mint extract and add more if necessary to suit your taste.
Storage: Store the biscuit in the air tight container in the refrigerator for up to a week.
Enjoy mint slices made at home with the ideal balance between chocolate and mint!
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