Coffee Biscotti with Kahlua Mousse 4.01 Ballrooms & Biscotti
“And I think we have just enough of the biscotti that we brought back from Milan to last us the rest of the week.”
Ingredients:
For the biscotti:
2 cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 tsp baking powder
½ tbsp instant coffee powder
½ tsp cinnamon
½ tsp salt
¼ cup cold butter, cut into small cubes
¾ cup dark chocolate chips
½ cup chopped pecans
3 eggs
2 tbsp Kahlua
For the egg wash:
1 egg
2 tbsp milk
For the Kahlua mousse:
1 ¼ tsp unflavored powdered gelatin
1 ½ tbsp lukewarm water
1 ⅔ cup dark chocolate
½ cup Kahlua
1 ¾ cup heavy cream
1 tsp vanilla extract
½ cup powdered sugar
Directions:
For the biscotti:
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine flour, both sugars, baking powder, instant coffee, cinnamon, and salt.
Cut in the cold butter until the mixture resembles bread crumbs.
Fold in the chocolate chips and pecans.
Mix in the eggs and Kahlua until fully combined. The dough will be crumbly.
On a lightly floured surface, dump out the dough and knead slightly to form a ball. Be careful not to overwork the dough!
Divide the dough into 4 even pieces. Then shape each piece of dough into a long slab about 8-9 inches long and 2-3 inches wide.
Place the dough onto a baking sheet lined with parchment paper or a silicone mat.
Combine the egg and milk to create an egg wash then brush over the biscotti.
Bake at 350 degrees for 25 minutes. Remove pan(s) from the oven, but keep the oven on.
Allow the biscotti to cool just enough to handle. Cut each slab in half to create 8 pieces that are now 4-5 inches long and 2-3 inches wide.
Then cut each of the 8 pieces to be about a ½ inch thick. Lay all of the biscotti flat on one of the cut sides.
Return the pan(s) to the oven and bake an additional 7-8 minutes per side or until the biscotti is dark brown and firm.
For the Kahlua mousse:
Pour the warm water into a small bowl and add the gelatin. Use a spoon to gently stir a couple times to make sure all the powder submerges into the water, but don’t stir too much. Allow to set for about 5 minutes.
Place a small saucepan over medium-high heat. Add ¼ cup of the heavy cream and the 1/2 cup of Kahlua and bring to a low boil. Remove from heat and stir in the gelatin until completely dissolved.
Then stir in the chocolate until completely melted. Set aside to cool.
In a large bowl, whip the remaining 1½ cups of heavy cream, vanilla, and powdered sugar until soft peaks form.
Carefully fold in the cooled chocolate mixture a little at a time. Be careful not to stir too much and let the air out. Stir just until the chocolate is fully combined, but the mousse is still light and fluffy.
And here we go, season 4! I can’t believe we are already at the Yale years! This is going to be a fun season of food (I mean, to me, they all are!). This is only the second episode in which the title has a specific food in the name (the first being Take the Deviled Eggs). Now while it’s not a rule that I have to make what’s in the episode title, it does make it really easy to decide. Besides, I really love a good biscotti moment!
The Gilmores never say what kind of biscotti they have, but obviously, I had to make a coffee-flavored Biscotti because this is a Gilmore Girls food blog after all! And I thought it would be fun to add a little Kahlua in as well. While I do love biscotti, I prefer to have something to dip it into. I decided to make the same mousse that I made for Sookie’s chocolate amaretto mousse cake, but just swap the amaretto with Kahlua! It pairs so well with the Kahlua notes in the biscotti.
If you follow me on Instagram or TikTok, then you know I attended the Gilmore Girls Fan Fest Society this past weekend. It was so much fun, and I plan on doing a blog post recapping my time spent in Connecticut. So please stay tuned for that!
Happy Cooking in the Hollow!
If you missed what I made last episode, catch up here!
