Drinking Chocolate with Biscotti made with OREO Cookies
Cozy up to a cup rich with global inspiration. Paired with Chocolate Biscotti made with OREO Cookies, this thick and creamy drinking chocolate takes a European tradition to new heights.
Ingredients
Drinking Chocolate
- 18 oz. whole milk
- 6 oz. heavy cream
- 5 oz. OREO Small Cookie Pieces, divided
- 11½ oz. 70% cacao chocolate, finely chopped
- 1 tsp. vanilla extract
- 3 oz. prepared whipped cream
Biscotti
- 1 lb. granulated sugar
- 6 eggs
- 3 oz. black cocoa powder
- 2¾ oz. vegetable oil
- 1 tsp. salt
- 1 tsp. vanilla extract
- 22 oz. all-purpose flour
- 3 oz. OREO Base Cake
- 4½ tsp. baking powder
- ½ tsp. baking soda
- 7 oz. OREO Medium Cookie Pieces
Nutrition per serving
Bring milk, cream and 4.5 oz. OREO Small Pieces just to boil in heavy saucepan on medium heat. Place chocolate in large bowl. Pour hot liquid over chocolate and let stand 1 min. Add vanilla. Use hand-held immersion blender to blend until smooth. Divide mixture among 4 large mugs.
When ready to serve, top each cup with 3/4 oz. whipped cream and 1 tsp. of the remaining OREO Small Pieces. Serve with 2 Biscotti.
Beat sugar, eggs, cocoa, oil, salt and vanilla with electric mixer fitted with whisk attachment on medium speed for 3 min.
Combine flour, OREO Base Cake, baking powder and baking soda. Add to egg mixture in bowl. Beat on medium speed with paddle attachment until well blended. Fold in OREO Medium Pieces.
Heat convection oven to 325°F. Shape dough into 4 logs, each 15 inches long. Wrap in plastic and refrigerate 30 min. or until firm. Remove plastic and place logs on parchment paper-lined sheet pan.
Bake 35 to 40 min. or until very firm. Cool completely on pan on wire racks. Lower oven temperature to 300°F. Trim ends of logs. Slice each into about 28 (1/2-inch-thick) slices. Arrange slices standing upright on pan. Bake 25 min. to dry. Cool completely on pan. Store well wrapped for up to 1 week.
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