If you adore rich, chocolaty treats with a satisfying crunch, you are in for a real delight with this Triple Chocolate Biscotti Recipe. Imagine layers of deep cocoa, melty dark chocolate chunks, and semi-sweet bits baked into a crispy twice-baked cookie that’s perfect for dunking in your morning coffee or enjoying as an elegant snack. This recipe balances bittersweet intensity with just the right sweetness, making each bite irresistibly crunchy and luscious. Whether you’re gifting friends or simply treating yourself, these biscotti are a celebration of chocolate in every form, baked to perfection with a hint of espresso to elevate the flavors.
Ingredients You’ll Need
Simple ingredients come together in this recipe to create complex flavors and a gorgeous texture that will impress everyone at your table. Each component adds something special, from the creamy butter and cocoa powder to the rich chocolate chunks and a hint of espresso powder that ties it all beautifully.
- Granulated white sugar: Sweetens and helps achieve the perfect golden color and crumb.
- Salted butter (room temperature): Adds richness and a silky texture that binds the dough.
- Unsweetened cocoa powder: Gives deep chocolate flavor and a beautiful dark hue.
- Baking powder: Ensures the biscotti rise just enough for a light, crisp bite.
- Instant espresso powder: Enhances the chocolate’s depth without overpowering it.
- Large eggs: Provide structure and moisture to the dough.
- All-purpose flour: The foundation of the biscotti’s tender crunch.
- Dark chocolate chunks: Burst of bittersweet richness throughout each bite.
- Semi-sweet chocolate chunks: Balance sweetness and add melty texture.
- Shortening: Helps melt the chocolate chunks gently, preventing sticking when baking the second time.
How to Make Triple Chocolate Biscotti Recipe
Step 1: Prep and Cream
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper – this is your cleanup superhero. Then, whip the softened salted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step is the secret to that wonderfully tender and crunchy biscotti texture.
Step 2: Incorporate Eggs and Espresso
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. These little protein powerhouses help hold your biscotti together during baking. Stir in the instant espresso powder, which deepens the chocolate flavor bouquet, giving you a morsel that tastes like it has a grown-up twist but is still a treat.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt. Adding salt is a ninja move in baking – it enhances the chocolate’s richness and balances sweetness. Gradually add this dry mixture to your wet ingredients, folding just until it’s combined to keep the biscotti nice and tender rather than tough.
Step 4: Fold in the Chocolate Chunks
Time to get messy and joyful by folding in those luscious dark and semi-sweet chocolate chunks. Distributing them uniformly means every biscotti slice is full of chocolate surprises – perfect for satisfying any chocolate craving.
Step 5: Shape and First Bake
Flour your hands (this is your best friend here) and shape the dough into a roughly 12-inch long, 3-inch wide log right on the parchment-lined baking sheet. Slightly flatten the top so it bakes evenly. Pop it in the oven and bake for 25 to 30 minutes until the log feels firm to touch – that’s a golden moment where the magic really starts rising.
Step 6: Slice and Second Bake
Allow the log to cool just enough to handle, then slice diagonally into 1-inch wide biscotti. Lay the slices cut-side down back on the baking sheet. For the grand finale, bake them again for 15 to 20 minutes, flipping once halfway through to dry out each piece fully, giving you that signature crunch.
Step 7: Cool and Enjoy
Once baked to a satisfying crisp, transfer your biscotti to a wire rack to cool completely. This patience pays off – the biscotti will harden as they cool, ready to be paired with coffee, tea, or just enjoyed solo as a chocolate lover’s dream.
How to Serve Triple Chocolate Biscotti Recipe
Garnishes
Feel free to sprinkle a dusting of powdered sugar or drizzle white chocolate over the top for a pretty, festive look. You could even press some toasted almonds on top before the first bake for added texture and nuttiness that pairs beautifully with chocolate.
Side Dishes
These biscotti are perfect alongside a steaming cup of espresso, cappuccino, or robust black tea. They also complement creamy dessert wines or fortified wines if you’re aiming for an indulgent after-dinner treat with friends.
Creative Ways to Present
Bundle several biscotti with colorful ribbons and place them in rustic mason jars for gift giving. For a party, stack them in a tall glass jar or arrange on a tray with fresh berries and small bowls of melted chocolate for dipping – presentation that invites smiles and compliments!
Make Ahead and Storage
Storing Leftovers
Your leftover Triple Chocolate Biscotti Recipe cookies store beautifully in an airtight container at room temperature for up to two weeks. Keep them away from humidity so they stay perfectly crisp, and they will taste just as fresh as the day you baked them.
Freezing
If you want to keep them even longer, biscotti freeze wonderfully. Wrap them tightly in plastic wrap then place in a freezer-safe bag or container. When you’re ready, thaw at room temperature. They maintain their texture and flavor beautifully, making them a great make-ahead treat.
Reheating
To restore that freshly baked crispiness, simply pop the biscotti in a preheated 300°F oven for 5 minutes. Avoid the microwave, as it can make them chewy. This little trick revives their crunchy appeal, perfect for dunking once again.
FAQs
Can I use different types of chocolate in this Triple Chocolate Biscotti Recipe?
Absolutely! Feel free to experiment with milk chocolate, white chocolate, or even chocolate with nuts for different flavor profiles. Just keep the total quantity similar to maintain the dough’s texture.
What makes biscotti twice-baked? Why is it important?
Biscotti are baked twice to develop their characteristic dryness and crunch. The first bake cooks the dough through, and the second drying step ensures they crisp up perfectly for dunking without becoming soggy.
Can I add nuts or dried fruit to the dough?
Yes! Chopped almonds, hazelnuts, or dried cherries make fantastic additions to this recipe, providing extra layers of texture and flavor that complement the chocolate beautifully.
How do I make sure my biscotti slices don’t crumble when cutting?
Wait until the baked log is cooled but still slightly warm to slice. Use a sharp serrated knife and a gentle sawing motion to keep edges clean and minimize crumbling.
Is it possible to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free blend designed for baking, but results might vary slightly in texture. Adding a bit of xanthan gum often helps replicate the structural integrity of regular flour.
Final Thoughts
This Triple Chocolate Biscotti Recipe is a true crowd-pleaser with its rich chocolate layers and irresistible crunch. Whether you’re baking for friends, family, or just yourself, these biscotti make every coffee break feel like a special occasion. I encourage you to try this recipe and savor the magic of homemade biscotti that bring warmth, joy, and chocolate bliss to your kitchen.
Print
Triple Chocolate Biscotti Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Triple Chocolate Biscotti are perfectly crunchy twice-baked cookies that combine rich cocoa, dark and semi-sweet chocolate chunks, and a hint of espresso for depth. Ideal for dipping in coffee, these elegant Italian treats offer a delightful balance of intense chocolate flavor with a crisp texture.
Ingredients
Dry Ingredients
- 1 cup granulated white sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1 cup all-purpose flour
- pinch of salt
Wet Ingredients
- 1 stick salted butter (at room temperature)
- 2 large eggs
Chocolate and Fat
- 1/2 cup dark chocolate chunks
- 1/2 cup semi-sweet chocolate chunks
- 1 teaspoon shortening
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easier and prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the granulated white sugar and softened salted butter using a hand mixer or stand mixer until light and fluffy, approximately 2-3 minutes.
- Add Eggs and Espresso: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the instant espresso powder to enhance the chocolate flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
- Fold in Chocolate Chunks: Gently fold in the dark and semi-sweet chocolate chunks to evenly distribute them throughout the dough.
- Shape the Dough: Transfer the dough to the prepared baking sheet. Using floured hands, shape it into a 12-inch long and 3-inch wide log, flattening the top slightly for even baking.
- First Bake: Bake the dough log for 25-30 minutes at 350°F (175°C) until firm to the touch. Remove from oven and cool for about 10 minutes.
- Slice into Biscotti: Once cooled, use a sharp knife to cut the log diagonally into 1-inch thick slices.
- Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for another 15-20 minutes, flipping halfway through, until the biscotti are crisp and dry.
- Cool and Serve: Remove biscotti from the oven and let cool completely on a wire rack. Serve with coffee or enjoy as a crunchy chocolate treat.
Notes
- Ensure the butter is softened to room temperature to achieve a light, fluffy cream with sugar.
- Instant espresso powder enhances the chocolate flavor without adding a strong coffee taste.
- Slicing the biscotti diagonally creates larger surface areas for crispier edges.
- Store biscotti in an airtight container to keep them crunchy for up to two weeks.
- Use parchment paper or silicone mats to prevent sticking during baking.
