Triple Chocolate Biscuits

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These Triple Chocolate Biscuits are so easy to make and taste delicious – chocolate, crunchy on the outside with a soft middle.

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Our kids love chocolate hazelnut spread and when we saw some on sale, we decided to grab it. They love eating it straight from the jar, so I had to get in quickly to grab some to make these biscuits.

With these biscuits, placing the mixture into the fridge for 20 minutes is a part that can’t be missed. This helps the dough to roll into balls easier and the icing sugar to stick better once rolled.

After baking, you could decorate the biscuits by drizzling with melted white chocolate and then sprinkling with chocolate flakes or 100’s and 1000’s. Our personal choice is to have them plain or sometimes, drizzled with a little white chocolate.

More Biscuit Recipes

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If you are looking for some great conversion charts for your kitchen, these Kitchen Conversion Charts are great. I have them laminated and held together with a ring for ease of use.

Ingredients for making Triple Chocolate Biscuits

To make 24 biscuits, you will need:

Chocolate hazelnut spread
Butter
Caster Sugar
Egg
Plain Flour
Cocoa Powder
Chocolate Chips
Bicarbonate of Soda
Icing Sugar

Making Triple Chocolate Biscuits

Place the chocolate spread and butter in a saucepan or a microwavable jug.

In the microwave, heat on medium heat for 90 second bursts until melted, stirring between each burst until smooth. If using a saucepan, heat over low heat, stirring until the mixture is all melted and smooth.

In a mixing bowl, add the caster sugar, egg, flour, cocoa powder, chocolate chips and bicarbonate of soda and mix well.

Mix through the melted chocolate / butter mix.

Cover the bowl and place in the fridge for 20 minutes.

When ready to bake, preheat the oven to 180˚C / 350˚F.

Line a tray with baking paper.

Sift the icing sugar onto a plate.

Roll tablespoons of the mixture into balls and then roll in the icing sugar.

Place the ball onto the prepared tray and press down slightly. Place the balls about 6 cm apart to allow for spreading.

Bake for 12 minutes for softer biscuits or 15 minutes for crunchy biscuits.

Remove from oven and allow to cool on tray.

Decorate with melted chocolate, chocolate flakes and sprinkles if you wish.

Storing Chocolate Biscuits

Place cooled biscuits in an airtight container and store on the bench for a few days.

For longer storage, place the container in the fridge or use a freezer safe container and store in the freezer.

Defrost in fridge before enjoying.

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