10 chocolate biscotti icing Recipes

unsalted butter, softened, plus more for baking sheet, flour, plus more for baking sheets, unsweetened cocoa powder, baking soda, salt, sugar, eggs, shelled pistachio nut, chocolate chips, pistachio ice cream

hazelnut biscotti (such as la tempesta) or plain biscotti, fat-free hot fudge sauce (such as hershey s), low-fat coffee ice cream (such as starbuck s latte), sliced ripe banana (about 4 large), canned refrigerated light whipped cream (such as lucerne or redi-whip)

hazelnut biscotti (such as la tempesta) or 2 (1 oz) biscotti, fat-free hot fudge (such as hershey s), low-fat coffee ice cream (such as starbuck s latte), sliced ripe bananas (about 4 large), canned refrigerated light whipped cream (such as lucerne or redi-whip)

vanilla ice cream, dried apricots, chopped, apricot jam, almond biscotti, crushed, dark chocolate, chopped, chocolate syrup, amaretto liqueur, almonds, toasted and chopped, almond extract

vanilla ice cream or gelato, chocolate hazelnut spread (recommended : nutella), biscotti, shots espresso , for serving

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

whipping cream, honey, milk chocolate chips, whipping cream, chilled, powdered sugar, vanilla , mint chip, or coffee gelato, neapolitan ice cream, assorted toppings (coarsely crumbled chocolate sandwich cookies , almond biscotti, amaretti cookies, chopped toasted almonds, sliced fresh strawberries, rainbow decors, chocolate sprinkles, mini candy-coated chocolates, and maraschino cherries)

vanilla ice cream, freshly brewed hot espresso, frangelico , hazelnut liqueur, shavings of dark chocolate, toasted hazelnuts, chopped, biscotti, cake, store-bought or homemade, amaretto , almond-flavored liqueur, swiss chocolate ice cream, toasted sliced almonds, vin santo , sweet italian dessert wine, chilled, for dipping, biscotti, clementines, chocolate covered salted caramels