One of the gifts I received for Christmas was this great cookbook “Chocolat: The Chocolate Bible” from French cooking school Le Cordon Bleu. It’s basically 300 pages filled with hundreds of chocolate desserts! Are you drooling yet? Solal sure was! Although I must admit I could do without chocolate (I’m more a savory kind of girl), all the recipes are mouth-watering.
Cal: 82 - Protein: 0.8g - Fat: 5.5g - Carbs: 7.8g - Sugar: 0.5g - Fiber: 2.6g - WW Points+: 2 pts - Old Points: 2 pts
- 7 oz (200g) salted butter, chilled
- 2 oz (50g) dark chocolate (you can use chocolate chips as well)
- 7 oz (200g) flour, sifted
- 1 oz (25g) unsweetened cocoa powder, sifted
- 3 oz (80g) soft brown sugar
- 1 egg yolk
- Preheat the oven to 355F. Line a baking sheet with baking parchment.
- Cut the chilled salted butter into small cubes. Finely chop the chocolate.
- Tip the sifted flour, cocoa powder and brown sugar into a large bowl. Add the butter cubes rubbing them into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
- Blend in the egg yolk and the chopped chocolate.
- Divide the dough in two even portions. Roll each one into a cylinder about 1.5 inches (3 cm) in diameter. Refrigerate for 20 minutes (or more).
- Cut the dough into slices 0.4 inches (1cm) thick and place on the baking sheet.
- Bake for about 15 minutes, or until firm to the touch; cool on a rack.
Recipe from "Chocolat: The Chocolate Bible" from Le Cordon Bleu, Académie d'Art Culinaire de Paris.