All the warm and cosy flavours for you to indulge in. Chocolate and Chai with a spicy crunchy biscotti.
Prep time 1 hour | Cook time 30-40 minutes | Makes 4 glasses
Heat to 70c the cream, milk and chai teabags, cover and leave to infuse for 30 minutes.
Strain teabag from the mixture and add all other ingredients.
Bring mixture to the boil and pour into glass to set.
Dark chocolate cream
Mix all ingredients except chocolate and bring to a boil.
Once boiling, remove from heat and whisk in chocolate.
Place in the fridge to set cool and firm up.
Beat back the paste to a smooth consistency and pipe into glass.
Mix all ingredients in Kitchen Aid until a dough consistency if formed.
Divide the mixture into 2 and create log shapes on a silpat mat.
Bake in the oven at 180c for 15-20 minutes.
Remove from the oven and cool slightly.
Whilst the mix is still warm cut the biscotti into slices and place back into the oven for 5 mins on each side to dry out.
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