Mexican Hot Chocolate Biscuits

Submitted by Eggplant Parmesan Skillet Bake
Submitted by Eggplant Parmesan Skillet Bake
Chocolate biscuits with a hint of heat filled with honey whipped cream and topped with chocolate ganache




Biscuits 2 c flour ⅓ c cocoa powder ¼ c dark brown sugar 4 t baking powder ½ t baking soda ¾ t salt 1 t cinnamon ⅛ to ¼ t cayenne pepper 6 T unsalted butter 1 egg ¾ c buttermilk Whipped cream 1 c heavy cream 3 T honey Ganache 1 c heavy cream 1 c semi sweet chocolate chips For dusting the board 1½ T flour ½ T cocoa powder ½ T white sugar

Nutritional information

No nutrition information available


Preheat oven to 450 degrees Biscuits Combine dry ingredients. Cut in butter to resemble crumbs. Add eggs and buttermilk to combine. Kneed on board dusted with dusting board mixture. Pat into ¾" thick circle. Cut with 3" biscuit cutter. Bake 18 minutes. Cool Whipped cream Whip heavy cream until stiff peaks former. Add honey. Whip until çombined. Ganache Bring heavy cream to almost a boil. Remove from heat. Add chips. Mix until smooth. Assemble Split biscuit, add large scoop of whipped cream on top of biscuit bottom. Top with other half of biscuit. Drizzle to coat top of biscuit with ganache. Enjoy!!!!