Double Chocolate Yo-Yo

Mr. shared his love with me two weeks ago with resulted me to be confined at home for 3 days. We definitely had a good rest spending most os the time either sleeping or watching DVDs. Meals were mostly light, simple and easy dishes like congee with a few small sides dishes. I was bored to crazy towards the end of the week and started baking at 9pm Saturday night after seeing this recipe. I had all the ingredients in my pantry and I had never tried it before. Most important it shouldn’t take me the whole night. Win!

It didn’t take me long to mix the biscuit dough up. But it took me a while to roll them into bite size. My cookies scoop gave up on me and I tried fixing it without much luck 😦

Whipped the filling the next morning and Mr. had the 1st taste test. He just kept quiet after the 1st bite and hinted for more. Good sign!

After matching and filled all the biscuits, I found the biscuits too high. One can’t really bite it without the filling oozing out from the side.. Note: flat the biscuit more. The filling takes a while to get stiffen as well. But it taste equally good with soft and hard icing.  I followed the recipe exactly and was happy it didn’t turn out too sweet.


Cookbook : Crave a passion for chocolate

Author : Maureen McKeon

makes 36 biscuits

250g unsalted butter, chopped at room temperature

60g pure icing sugar , sifted

125g dark chocolate, melted and cooled to tepid

375g plain (all-purpose) flour

60g custard powder or cornflour (I used cornflour)

1 tsp natural vanilla extract

Preheat the oven to 170 degrees. Lightly butter two baking trays, or line them with baking paper.

Using electric mixer, cream butter and icing sugar until pale and fluffy, then add the melted chocolate.

Sift flour and cornflour and add to the creamed mixture. Work the mixture using a rubber spatula to form a stiff dough, adding vanilla extract halfway through.

Roll teaspoonfuls of mixture into balls and place on the prepared trays, allowing room for them to spread. Use the back of a fork dipped in flour to flatten each ball.

Bake 20-25mins, depending on the size of the biscuits. To check if they are cooked, use a spatula to life a biscuit off the tray, if it is evenly coloured underneath, with no uncooked dough visible in the centre, then it is cooked. Allow the biscuits to cool on the tray for 5 mins before transferring to a wire rack to cool completely.

Chocolate Butter Icing

90g unsalted butter, at room temperature

125g pure icing sugar, sifted

35g dark chocolate, melted and cooled to tepid

1 tsp natural vanilla extract

Using an electrical mixer, cream the butter until pale and fluffy, then add the icing sugar gradually. Add the cooled melted chocolate and vanilla extract and beat until combined.

Join the biscuits together in pairs with chocolate buttercream. Allow to set, then store in an straight container.



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