These chocolate biscuits are almost like a chocolate truffle in their richness, yet balanced with a light-as-air meringue-like texture. Any chocolate lover would love to receive these as a gift. A vintage box, such as the cigar box pictured, gives these biscuits a really luxurious feel.
Mayan chocolate biscuits
Print ThisIngredients
- 2 tbsp unsalted butter
- 100g dark chocolate, chopped
- 1 egg, separated
- 4 tbsp coconut sugar, molasses or brown sugar
- ½ tsp ground cinnamon
- Pinch of chilli powder or ground chipotle chilli
- Pinch of sea salt
Instructions
Preheat the oven to 180°C. Put the butter and chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water) until the chocolate has melted.
Whisk the egg white with a pinch of salt until light, fluffy and meringue-like.
Whisk the yolk, sugar and spices with an electric mixer or handheld electric whisk for about 5 minutes until the mixture lightens. Spoon the melted chocolate into the yolk mixture and whisk until smooth and glossy.
Fold the egg white through the mixture, little by little, until fully incorporated. The mixture will be quite thick.
Dollop 12–15 rounded teaspoons of the dough on a lightly greased baking tray, leaving space between each biscuit. Bake for 5–7 minutes, or until the biscuits are set and a little cracked on top.
Cool before removing from the tray. Finish with a pinch of sea salt if you like.
Gifts From the Modern Larder by Rachel de Thample is published by Kyle Books, £16.99. Photography by Ali Allen
