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Duo of Christmas Biscuits

Black and white chocolate


001 user - Duo of Christmas Biscuits

30 pieces

002 bake - Duo of Christmas Biscuits

2 h

004 oven - Duo of Christmas Biscuits

7 mins

005 cake - Duo of Christmas Biscuits

1 hour

006 chef - Duo of Christmas Biscuits



250g softened butter

125g icing sugar

2 tsp vanilla sugar

1 pinch of salt

1 egg white stiffly beaten

350g sifted flour

1 egg white stiffly beaten

10g bitter chocolate powder

Toppings black chocolate

1.25dl thickened cream

150g black chocolate 63%

1 tbsp coffee liqueur (or Bailey’s optional)

10g softened butter

Toppings white chocolate

1dl cream

150g white chocolate

20g butter

3tbsp grated coconut

1tbsp dark rum (optional)


icing sugar

black or white chocolate frosting

Villars products used in this recipe

1010VL20 Pur Blanc 100g E10499 12.2019 144x300 - Duo of Christmas Biscuits


0273VL10 Pur Noir 72  100g E10501 12.2019 144x300 - Duo of Christmas Biscuits



Soften the butter in a bowl using a spatula. Add icing sugar, vanilla sugar and salt. Mix well. Stir in briefly the sifted flour. Add egg white and knead all, shortly.

Divide dough in 2 parts: a clear natural version and a darkened version by adding chocolate powder. Roll dough into balls (if necessary add a little water or flour depending on consistency). Cover in a food-quality film and chill for 1h.

Lower the dough to max 3mm thick on the lightly floured worktop. Cut them into small shapes with cookie cutters (not to big). Put on baking tray covered by parchment paper. Pop it into the fridge for 20 minutes.

Cook the biscuits in the middle of preheated oven at about 200°C for 5-7 minutes (convection oven if possible). Remove from oven and let it cool on a backing tray. Set aside.

Trick: biscuits can be prepared 1-2 days in advance and stored in a closed box.

For toppings:

Black chocolate: melt chocolate over low heat with cream and liqueur. Incorporate in a chilled bowl, let it cool slightly and add softened butter. Let it cool until the mass is firm but still malleable.

White chocolate: heat cream in a small pan. When boiling, remove from heat and pour on finely grated white chocolate. Mix until it melts and add liqueur. Transfer in a chilled bowl, let it cool a while and incorporate softened butter and the coconut. Chill into the fridge until the mixture consolidates. This mass will tend to stay more malleable than the black chocolate’s one. To solidify a bit the toppings, you can add a little more coconut depending on the consistency.

Spread toppings with a spoon on the biscuits reverse. Cover with the other part of the biscuit and press lightly to make it stick.

For decoration, sprinkle the biscuits with icing sugar. Melt the frosting. Quickly drizzle on side with decorative zigzag and let dry.

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