The Sauce: Dipping Chocolate Sauce – Pure chocolate with an addition of a small amount of shortening to create sheen, this sauce is used for dipping chocolates. The trick is tempering the chocolate so once set it forms a hardened coating that snaps when you bite into it.
The airline cookie
Where in the heck did Delta Airlines find those Biscoff cookies? If you’ve flown with Delta, you’ve probably picked them over a pack of peanuts. They hand out millions of these cookies. Biscoff are elongated brown sugar and spice gingersnap-like wafers, sometimes referred to as ‘the airline cookie’. Crisp and simple, maybe you’ve wondered why the only place they’re served is 30,000 feet in the atmosphere.
Popular in Europe, especially Belgium, these cookies are eaten all year round but especially at Christmastime. They’re traditionally served at the feast of St. Nicholas. A few years ago this cookie was transformed into a sweet spread similar to peanut butter and Nutella. Not a nut butter, it’s a cookie butter and comes in smooth or crunchy.
By accident, I discovered a jar of Biscoff Cookie Butter at CVS in Tenleytown, a historic neighborhood in Washington, DC, a couple of months ago and couldn’t resist experimenting. This soft candy center is a nice flavor complement with other candies like Peanut Butter Balls and Chocolate Hazelnut Squares. Enjoy the brown sugar and spice Biscoff flavor while gravity holds you to the ground with this hand-dipped mound.
This is part 3 of a 4 part series, ‘Chocolate Covered’. Part 1, Peanut Butter Balls. Part 2, Chocolate Hazelnut Squares. Part 4, Peppermint Patties. For more information about dipped chocolates, click here. You might also like Chocolate Truffles.
2011 AniversaRecipe – Jam Thumbprints
Recipe: Biscoff Cookie Butter Mounds
Prep Time: 20 Minutes | Inactive Time: 1 Hour | Cook Time: 3 Minutes | Yield: 24 Mounds | Level: Moderate
- 1 cup smooth Biscoff Cookie spread
- 3/4 cup powdered sugar
- 1/8 tsp vanilla
- 8 oz high quality chocolate
- 1 Tbsp shortening
- 2 dozen paper candy cups, optional
Special Equipment – heat proof bowl
1 Combine cookie butter, powdered sugar and vanilla in a medium bowl and mix until it has the consistency of a stiff dough. Add more powdered sugar if needed. Chill for 30-60 minutes.
3 Melt the chocolate and shortening in a heat proof bowl perched over a saucepan with simmering water until most of the chocolate is liquid. Make sure the water does not touch the bottom of the bowl. Take the bowl off the heat and continue stirring until the residual heat melts the remainder of the lumps. (See note below about tempering.)
4 Take the chocolate hazelnut mounds out of the fridge. Using a toothpick, dip each one in the dipping chocolate sauce allowing the excess chocolate to drip off. As you place it back on the baking sheet make a small swirl in the chocolate.
5 Place mounds in the fridge for a few minutes to set. Serve in small paper candy cups if desired.
Tempering chocolate prevents the melted chocolate from becoming too hot. Place the chocolate in a heat proof bowl over simmering water ensuring the water does not touch the bottom of the bowl. Heat until most of the chocolate is melted but there are still bits or small lumps of chocolate in the bowl. Take the bowl off the heat and continue to stir allowing the residual heat to melt the small lumps which, at the same time, reduces the temperature of the melted chocolate. This prevents the chocolate from getting too hot.
When dipping if there is any leftover chocolate sauce, grab some plastic spoons, dip and decorate for hot chocolate stirring spoons.
- For dipping, use dark or milk chocolate or some of both.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: December 15, 2012