My friend Peggy and I (and my friend Maria) share a love for the kitchen, and tonight was one of those nights when we just bake and cook and bake and cook. I made these amazing biscuits au chocolat rolls from a recipe that Peggy has from her mother. It’s a very simple and quick recipe (perfect for an afternoon dessert for kids) and after you slice the cold rolls of the chocolaty biscuits, you have a beautiful plate of a modest yet elegant dessert. Lets cut the story short and get the cooking rolling!
For two 25-centimeter rolls, you need:
- 2 eggs
- 3/4 cup sugar
- 1/2 tsp vanilla
- 6 Tbsp unsweetened cocoa powder
- 1 Tbsp powdered milk
- 175g softened butter
- 50 plain biscuits cracked into small pieces (not too small) – note: don’t use Digestive or butter cookies
Crack the eggs in a saucepan, add the sugar and cream them together.
Add the vanilla, cocoa powder and milk and stir well.
Add the butter and whisk together until everything is blended well together.
Place the saucepan over medium heat and keep stirring.
When the mixture becomes creamy and starts to boil, turn the heat off and toss in the cracked biscuits.
Stir until you see all the biscuits have been coated with chocolate.
Lay out a sheet of cling film on a dry surface. Spoon the biscuit mixture into a line, 5 centimeters thick.
(Refer to photo at the end of post for visual aid).
Roll the cling film around the biscuit mixture into a sausage-like roll.
Make sure the cling film is firmly wrapped around the biscuit mixture.
Close both ends and let it cool before refrigerating overnight.
Repeat for the second roll.
When your biscuits au chocolat is ready, unwrap the cling film and slice the roll into 2-centimeter slices.
Serve with black tea or a cup of cappuccino.
the biscuit roll after wrapping it tightly with cling film