Dark Chocolate-Hazelnut Dip with Strawberries and Biscotti

Dark Chocolate-Hazelnut Dip with Strawberries and BiscottiTreat yourself or a loved one to our decadent Dark Chocolate-Hazelnut Dip with Strawberries and Biscotti.

Dark Chocolate-Hazelnut Dip with Strawberries and Biscotti
Makes 1 quart
  • 1 cup heavy whipping cream
  • 1 (12-ounce) can evaporated milk
  • 4 (3.5-ounce) bars dark chocolate*, chopped
  • ½ cup chocolate-hazelnut spread
  • ¼ cup hazelnut liqueur*
  • Fresh strawberries and Biscotti (recipe follows), to serve
  1. In a medium saucepan, heat cream and evaporated milk over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Remove from heat; add chocolate and chocolate-hazelnut spread, whisking to combine. Add hazelnut liqueur, and whisk to combine. Serve immediately with strawberries and Biscotti.
*We used Lindt Excellence 70¼ Dark Chocolate and Frangelico Hazelnut Liqueur.

  • 6 tablespoons salted butter
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter, sugar, baking powder, and vanilla with a mixer at medium speed until smooth. Beat in eggs. With mixer on low speed, gradually add flour, beating until smooth. Let dough stand for 10 minutes.
  3. Divide dough in half, and place on prepared pan. Shape each half into a 7×3-inch rectangle. Straighten edges and top using a bench scraper or spatula.
  4. Bake for 25 minutes. Let cool completely. Reduce oven temperature to 325°.
  5. Using a serrated knife, cut rectangles crosswise into ½-inch-wide slices. Place slices, cut side down, on pan.
  6. Bake for 25 minutes, turning slices halfway through baking. Let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

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