Biscuit Au Chocolat is a delightful French treat that perfectly balances rich chocolate with a light, buttery biscuit. This classic dessert has won hearts worldwide for its simple yet irresistible combination of flavors and textures. Whether you’re baking for a special occasion or just craving a sweet indulgence, this recipe is sure to impress.
Ingredients
To create the perfect Biscuit Au Chocolat, we need to gather fresh and high-quality ingredients. Every component contributes to the rich flavor and delightful texture that make this dessert unforgettable.
For the Biscuit Base
- 1 cup (120g) all-purpose flour, sifted
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tsp pure vanilla extract
- A pinch of salt
This combination forms a buttery, tender biscuit that holds the luscious chocolate ganache perfectly.
For the Chocolate Ganache
- 8 oz (225g) bittersweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
The ganache brings an intense, silky chocolate richness that defines the heart of the Biscuit Au Chocolat.
For the Decoration (Optional)
- Cocoa powder, for dusting
- Chopped toasted almonds or hazelnuts
- Fresh berries, such as raspberries or strawberries
- Edible gold leaf
We use these elegant touches to enhance visual appeal and add subtle complementary flavors.
| Ingredient Group | Ingredient | Quantity | Notes |
|---|---|---|---|
| Biscuit Base | All-purpose flour | 1 cup (120g) | Sifted |
| Granulated sugar | 1/4 cup (50g) | ||
| Unsalted butter | 1/2 cup (115g) | Cold and cubed | |
| Egg yolk | 1 large | ||
| Vanilla extract | 1 tsp | Pure | |
| Salt | Pinch | ||
| Chocolate Ganache | Bittersweet chocolate | 8 oz (225g) | Finely chopped |
| Heavy cream | 3/4 cup (180ml) | ||
| Unsalted butter | 2 tbsp | Softened | |
| Vanilla extract | 1 tsp | ||
| Decoration (Optional) | Cocoa powder | As needed | For dusting |
| Chopped toasted nuts | As needed | Almonds or hazelnuts | |
| Fresh berries | As preferred | Raspberries or strawberries | |
| Edible gold leaf | As desired | For an elegant finish |
Equipment Needed
To create the perfect Biscuit Au Chocolat, having the right equipment is essential. We recommend gathering the following tools for a smooth and efficient baking experience:
- Mixing Bowls: Use medium and large bowls for combining biscuit dough and preparing chocolate ganache separately.
- Electric Mixer or Stand Mixer: Ensures thorough mixing of the dough and cream for a silky ganache texture.
- Measuring Cups and Spoons: Precision matters to balance sweetness and texture perfectly.
- Kitchen Scale: Optional but highly recommended for accurate measurement of ingredients like flour and chocolate.
- Baking Sheet: A sturdy baking sheet lined with parchment paper for even baking of the biscuit base.
- Parchment Paper: Prevents sticking and allows easy removal of delicate biscuits.
- Spatula: A silicone spatula helps in folding ingredients without deflating the dough.
- Double Boiler or Heatproof Bowl: Used to melt bittersweet chocolate gently without burning.
- Whisk: For combining the ganache ingredients into a smooth consistency.
- Pastry Brush: Optional for evenly spreading melted butter or brushing the biscuit surface.
- Sieve or Fine Mesh Strainer: For dusting cocoa powder evenly as decoration.
- Cooling Rack: Allows biscuits to cool evenly and maintain their crispness.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine biscuit dough and chocolate ganache |
| Electric/Stand Mixer | Mix dough and whip ganache |
| Measuring Tools | Accurate ingredient measurement |
| Kitchen Scale | Precise weighing of flour and chocolate |
| Baking Sheet | Even baking |
| Parchment Paper | Prevents sticking |
| Silicone Spatula | Folding ingredients gently |
| Double Boiler/Bowl | Melting chocolate without burning |
| Whisk | Mixing ganache ingredients smoothly |
| Pastry Brush | Spreading or glazing biscuit (optional) |
| Sieve/Strainer | Dusting cocoa powder decoratively |
| Cooling Rack | Cooling biscuits evenly |
Having these tools on hand ensures that each step—from preparing the buttery biscuit to crafting the rich chocolate ganache—will be executed flawlessly. As Biscuit Au Chocolat relies on delicate textures and precise technique, using the correct equipment elevates our final dessert both in flavor and appearance.
Preparation
To create the perfect Biscuit Au Chocolat, we must carefully prepare both the biscuit dough and the luscious chocolate ganache. Follow these detailed steps to achieve a harmonious balance of texture and flavor.
Preparing the Biscuit Dough
- Combine dry ingredients:
In a large mixing bowl, sift together 1 ½ cups (190 g) all-purpose flour, ½ cup (100 g) granulated sugar, and a pinch of salt to ensure an even distribution.
- Cut in cold butter:
Add 10 tablespoons (140 g) cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingertips to blend the butter with the dry ingredients until the mixture resembles coarse crumbs.
- Add wet ingredients:
Lightly beat 1 egg yolk with 1 teaspoon vanilla extract. Pour this into the mixture and gently fold with a silicone spatula until the dough just comes together. Avoid overmixing to keep the biscuit tender.
- Rest the dough:
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This step firms the dough and enhances the buttery flakiness.
- Roll and shape:
On a lightly floured surface, roll the dough to about ¼ inch (6 mm) thickness. Use a biscuit cutter or a fluted round cutter (for traditional styling) to cut the biscuits evenly.
- Bake:
Place the biscuits on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges are golden brown. Transfer to a cooling rack and allow to cool completely before assembly.
| Ingredient | Measurement | Preparation |
|---|---|---|
| All-purpose flour | 1 ½ cups (190 g) | Sifted |
| Granulated sugar | ½ cup (100 g) | – |
| Unsalted butter | 10 tablespoons (140 g) | Cubed & cold |
| Egg yolk | 1 | Lightly beaten |
| Vanilla extract | 1 teaspoon | – |
| Salt | Pinch | – |
Preparing the Chocolate Ganache
- Heat the cream:
In a small saucepan, warm ¾ cup (180 ml) heavy cream over medium heat until it just begins to simmer. Avoid boiling to maintain smoothness.
- Melt the chocolate:
Place 7 ounces (200 g) bittersweet chocolate, chopped finely, in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften.
- Stir ganache:
Use a whisk or spatula to mix the cream and chocolate gently until the mixture is smooth and glossy.
- Incorporate butter and vanilla:
Add 2 tablespoons (28 g) softened unsalted butter and ½ teaspoon vanilla extract. Stir until fully combined and the ganache is velvety.
- Cool and thicken:
Let the ganache cool to room temperature, then refrigerate for 20-30 minutes. Stir occasionally to achieve a spreadable consistency perfect for assembling the Biscuit Au Chocolat.
| Ingredient | Measurement | Preparation |
|---|---|---|
| Bittersweet chocolate | 7 ounces (200 g) | Finely chopped |
| Heavy cream | ¾ cup (180 ml) | Heated to simmer |
| Unsalted butter | 2 tablespoons (28 g) | Softened |
| Vanilla extract | ½ teaspoon | – |
Baking Instructions
To achieve the perfect Biscuit Au Chocolat, precise baking is essential. Follow these steps carefully to ensure a crisp, golden biscuit base that complements the rich chocolate ganache.
Baking the Biscuit Base
- Preheat the oven to 350°F (175°C). Position the rack in the center for even heat distribution.
- Line a sturdy baking sheet with parchment paper to prevent sticking and promote an even crust.
- Transfer the prepared biscuit dough onto a lightly floured surface. Roll it out gently to a uniform thickness of about 1/4 inch (6 mm).
- Cut the dough into your desired shapes using a cookie cutter or a sharp knife. Arrange the pieces on the prepared baking sheet, leaving 1 inch (2.5 cm) of space between them to allow for slight expansion.
- Place the baking sheet in the preheated oven. Bake for 12 to 15 minutes or until the edges turn a light golden brown and the biscuits feel firm to the touch.
- Avoid overbaking to keep the biscuit base tender yet crisp—watch closely starting at 12 minutes for perfect results.
| Oven Temperature | Baking Time | Biscuit Thickness | Spacing Between Biscuits |
|---|---|---|---|
| 350°F (175°C) | 12-15 mins | 1/4 inch (6 mm) | 1 inch (2.5 cm) |
Cooling the Biscuit
- Remove the baking sheet from the oven carefully using oven mitts.
- Let the biscuits cool on the baking sheet for 5 minutes to firm up.
- Transfer the biscuits to a wire cooling rack using a spatula to prevent condensation buildup underneath.
- Cool completely, approximately 20 minutes, before assembling with the chocolate ganache. This step prevents melting and preserves the biscuit’s delicate texture.
Assembly
Now that our biscuit bases are perfectly baked and our silky chocolate ganache has reached the ideal spreading consistency, it’s time to assemble the Biscuit Au Chocolat. This crucial step brings together the buttery biscuit and rich chocolate in a harmonious blend of flavor and texture.
Spreading the Ganache
First, ensure the biscuits are completely cooled to room temperature to prevent the ganache from melting prematurely. Using a small offset spatula or the back of a spoon, spread a generous, even layer of the chocolate ganache over each biscuit. Aim for a thickness of about 2 to 3 millimeters—enough to provide a luscious bite without overpowering the delicate biscuit base.
Tip: Work swiftly but gently to maintain a smooth surface. If the ganache begins to firm up while spreading, briefly warm it by placing the bowl in a pan of hot water.
| Step | Detail |
|---|---|
| Biscuit temperature | Fully cooled at room temperature |
| Ganache thickness | 2-3 mm per biscuit |
| Tools needed | Offset spatula or back of spoon |
| Technique | Smooth gentle strokes, quick but careful spread |
Adding Decorative Finishes
Once the ganache is evenly spread, we can elevate our Biscuit Au Chocolat with decorative finishes that add both visual appeal and complementary textures. Here are some finishing ideas:
- Dust with cocoa powder using a fine sieve for a classic elegant touch.
- Sprinkle chopped toasted nuts such as hazelnuts or almonds for crunch and nutty flavor.
- Add fresh berries like raspberries or strawberries to introduce vibrant color and a fresh tang.
- For a luxurious presentation, place a small piece of edible gold leaf on each biscuit.
Note: Apply decorations immediately after spreading ganache for best adherence.
| Decoration | Effect | Application Tip |
|---|---|---|
| Cocoa powder | Adds rich color and slight bitterness | Dust evenly through a fine sieve |
| Toasted nuts | Introduces crunch and nuttiness | Sprinkle sparingly |
| Fresh berries | Adds freshness and color | Place carefully so berries stay intact |
| Edible gold leaf | Luxurious shimmer | Use tweezers for precise placement |
By carefully spreading the ganache and thoughtfully adding decorative finishes, we create an irresistible Biscuit Au Chocolat that dazzles the eyes and delights the palate.
Serving Suggestions
To fully enjoy our Biscuit Au Chocolat, we recommend serving it with complementary flavors and textures that enhance its rich chocolate and buttery biscuit base. Here are several delightful ways to present this classic French treat:
- Serve with Fresh Berries: A handful of raspberries, strawberries, or blueberries adds a bright, tart contrast. The natural acidity balances the sweetness of the chocolate ganache perfectly.
- Pair with Whipped Cream or Crème Fraîche: Lightly sweetened whipped cream or tangy crème fraîche adds creaminess and a subtle tang, making each bite luxuriously smooth.
- Dust with Cocoa Powder or Powdered Sugar: A light dusting over the ganache elevates the visual appeal, adding a delicate bitterness or soft sweetness that complements the dessert’s rich flavor.
- Add Toasted Nuts: Sprinkle chopped toasted almonds, hazelnuts, or pistachios on top. Their crunchy texture contrasts beautifully with the smooth ganache and crumbly biscuit.
- Serve with a Hot Beverage: A robust espresso, strong black coffee, or a cup of Earl Grey tea heightens the bittersweet notes of the chocolate and refreshes the palate.
- Accompany with Edible Gold Leaf: For an elegant touch, place a small piece of edible gold leaf on each biscuit. This luxurious detail is perfect for entertaining or festive occasions.
| Serving Element | Effect on Biscuit Au Chocolat | Recommended Quantity |
|---|---|---|
| Fresh Berries | Tart contrast and fresh flavor | ¼ cup per serving |
| Whipped Cream / Crème Fraîche | Creamy texture and subtle tang | 2 tablespoons per serving |
| Cocoa Powder / Powdered Sugar | Visual appeal with bitterness or sweetness | Light dusting as desired |
| Toasted Nuts | Crunchy texture and nutty flavor | 1 tablespoon, chopped |
| Hot Beverage | Enhances chocolate richness and refreshes the palate | 1 cup per serving |
| Edible Gold Leaf | Adds elegance and luxury | 1 small sheet per biscuit |
“Biscuit Au Chocolat shines brightest when served thoughtfully. Combining textures and flavors from fresh, creamy, and crunchy elements transforms this elegant dessert into a multidimensional indulgence that delights every sense.”
We suggest arranging the biscuits on a serving platter with space to showcase the glossy ganache finish. Garnish around with berries or nuts for an inviting presentation. Keep accompaniments warm or chilled as appropriate to elevate the overall tasting experience.
Storage Instructions
To keep our Biscuit Au Chocolat fresh and flavorful, follow these precise storage methods:
- Room Temperature Storage:
Place the fully assembled biscuits in an airtight container. Store them at room temperature away from direct sunlight and heat.
- Ideal for consumption within 2 days.
- Keeps the biscuit crisp and the ganache smooth.
-
Refrigeration:
If we need to store the biscuits longer, refrigerate them in an airtight container. Wrap them individually in parchment paper to avoid moisture absorption.
- Best consumed within 5 days.
- Ganache will firm up in the fridge. Bring biscuits to room temperature before serving for optimum texture and flavor.
For extended storage, freeze Biscuit Au Chocolat by wrapping each biscuit tightly in plastic wrap then placing them in a freezer-safe container.
- Can be stored up to 1 month.
- Thaw overnight in the refrigerator and allow to reach room temperature before serving.
| Storage Method | Container Type | Shelf Life | Serving Tip |
|---|---|---|---|
| Room Temperature | Airtight container | 2 days | Keep away from heat and sunlight |
| Refrigeration | Airtight container + parchment wrap | 5 days | Warm to room temp before serving |
| Freezing | Plastic wrap + freezer container | 1 month | Thaw overnight in fridge |
Pro Tip: To maintain the perfect balance of crispy biscuit and silky ganache, avoid excessive humidity during storage. Moisture can soften the biscuit and affect the chocolate texture.
By following these Storage Instructions, we preserve the rich flavors and delicate textures of our Biscuit Au Chocolat, ensuring every bite remains as delightful as freshly made.
Conclusion
Biscuit Au Chocolat is a timeless dessert that brings together the best of French baking with rich, indulgent chocolate. With the right ingredients, tools, and techniques, we can create a treat that’s both elegant and approachable.
Whether for a special occasion or a simple sweet craving, this recipe offers a perfect balance of flavors and textures. By following the steps carefully and adding your favorite finishing touches, you’ll impress every palate and make every bite memorable.
Frequently Asked Questions
What is Biscuit Au Chocolat?
Biscuit Au Chocolat is a French dessert featuring a light, buttery biscuit base topped with rich chocolate ganache. It combines simple, high-quality ingredients for a delightful balance of texture and flavor.
What ingredients are needed for Biscuit Au Chocolat?
You need all-purpose flour, sugar, cold unsalted butter, egg yolk, vanilla extract, salt for the biscuit. The ganache requires bittersweet chocolate, heavy cream, softened butter, and vanilla extract.
What equipment is essential for making Biscuit Au Chocolat?
Essential tools include mixing bowls, an electric or stand mixer, measuring cups and kitchen scale, a lined baking sheet, silicone spatula, double boiler, whisk, and a cooling rack.
How do you prepare the biscuit dough?
Sift dry ingredients, cut in cold butter, mix in wet ingredients, let dough rest, roll to 1/4 inch thickness, cut shapes, and bake until edges are light golden brown.
How is the chocolate ganache made?
Heat cream, melt bittersweet chocolate, stir until smooth, add butter and vanilla, then cool and thicken before spreading on biscuits.
What are the baking instructions for Biscuit Au Chocolat?
Preheat oven to 350°F (175°C), bake biscuits for 12-15 minutes on a parchment-lined sheet spaced evenly, cool 5 minutes on sheet, then transfer to a rack to cool completely.
How do you assemble Biscuit Au Chocolat?
Spread 2-3 mm of cooled chocolate ganache on each biscuit using a small spatula or spoon, then optionally decorate with cocoa powder, nuts, berries, or edible gold leaf.
What are the best serving suggestions for Biscuit Au Chocolat?
Serve with fresh berries, whipped cream or crème fraîche, a dusting of cocoa or powdered sugar, toasted nuts, and pair with espresso or tea for a complete experience.
How should Biscuit Au Chocolat be stored?
Store in airtight containers at room temperature for up to 2 days, refrigerate wrapped biscuits for up to 5 days, or freeze tightly wrapped for up to 1 month, avoiding excess humidity.
Can Biscuit Au Chocolat be decorated?
Yes, decorations like cocoa powder, chopped toasted nuts, fresh berries, and edible gold leaf enhance both the appearance and flavor of the dessert.