Delicious served with steamy cup of cappuccino or as an elegant accompaniment to creamy desserts after dinner, this cookie-dessert recipe is easy to make in advance and keep for serving at any festive occasion.
How to Make Chocolate Cigars
Rather like brandy snaps, these delicate biscuits are wrapped around spoon to achieve their cigar shape.
Preparation time: 20 minutes plus extra for setting
Cooking time: 4 minutes each batch
Makes 16
Ingredients:
2 tablespoons plain flour
2 oz/ 50 g caster sugar
1 egg white
2 tablespoons double cream
1 tablespoon cocoa powder
1 oz/25 gm unsalted butter, melted
5 oz/ 25 gm chocolate, broken into pieces
Method of Preparation
1- Line 4 baking sheets with non-stick baking parchment
2- Whisk egg white and sugar together till well blended. Sift flour and cocoa powder into the bowl and stir in the cream and butter.
3- Place 4 dessert spoons of the mixture on one of the baking sheets. Space well apart and spread lightly with the back of a spoon.
4- Bake in a preheated oven 220 C for about 4 minutes till the biscuits have spread and the edges are beginning to darken.
5- Remove from the oven and leave for 30 seconds. Using a palette knife, carefully lift each biscuit from the paper and wrap them round the handles of wooden spoons till they set into shape.
6- Carefully twist the biscuits off the spoons and transfer them to a wire rack. Repeat with the remaining mixture on the remaining baking sheets.
7- Melt the chocolate on a double boiler and dip one side of each biscuit into it, letting the excess chocolate drip back into the bowl. Leave the biscuits on a sheet of greaseproof paper until they are set.
8- Store in an airtight container till ready for use.
9- Serve standing in a bowl.
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