Chocolate Walnut Biscotti with Chocolate Custard Swirls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
1 tablespoon all-purpose flour |
1/2 teaspoon instant espresso powder |
2 large egg yolks |
1/2 cup plus 2 tablespoons water |
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped |
3/4 cup water |
1/2 cup granulated sugar |
zest of 1/2 navel orange, removed with a vegetable peeler and cut into 1/2-inch-long strips |
3 tablespoons superfine sugar |
Directions:
1. Make custard: In a small saucepan whisk together flour, espresso powder, yolks, water, and a pinch salt until smooth. Bring mixture to boil over moderate heat, whisking, and simmer, whisking, 30 seconds. Remove pan from heat and whisk chocolate into mixture until melted. Transfer custard to a small bowl to cool. Chill custard, covered, t least 3 hours and up to 3 days. Bring custard to room temperature before using.
2. Make candied peel: In a very small heavy saucepan over moderate heat bring water with granulated sugar to a boil. Add zest and simmer, stirring occasionally, 10 minutes. Drain zest in a fine sieve and in a small bowl toss to coat with superfine sugar.
3. Transfer custard to a pastry bag fitted with 1/2-inch basket-weave tip and pipe 1 tablespoon onto each biscotto.
4. Top biscotti with candied orange peel.
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