Sweet and nutty chocolate fudge biscotti recipe. Perfect to serve with coffee.
Ingredients
200g sweetened condensed milk (half a can)
250g cooking chocolate
60g freshly roasted hazelnuts
60g chopped pecan nuts
60g of blanched and diced almonds
Instructions
Evenly chop the chocolate and gently melt.
Stir in the condensed milk and the nuts.
Spread into a 25cm X 8cm bar tin which has been lined on the base and sides with baking paper.
Refrigerate for several hours or over night, until firm.
Remove from the tin and cut into wafer thin slices.
Notes
I use a combination of dark and milk chocolate as this is how I prefer it. You can decide what kind of chocolate you would like to use. Just make sure it is good quality chocolate or the taste will be effected. This slice can be wrapped carefully and stored in the fridge for 2 weeks.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/03/20/chocolate-biscotti-recipe/