These chocolate drizzled biscuits are very easy to prepare , mix all the ingredients in a bowl and do not whip the egg whites, so the preparation is simplified and children can also be involved.
- 300 g of flour
- 250 g of fresh ricotta
- 160 g of granulated sugar
- 90 g of chocolate drops
- 3 medium eggs
- 65 ml of seed oil (or 80 g of melted butter)
- 1 teaspoon of vanilla extract
- 50ml of milk
- 1 sachet of instant yeast for desserts (16 g)
- 1 pinch of fine salt
- dark chocolate to decorate the surface
- Preheat the oven to 180°C in static mode.
- In a bowl, mix the ricotta with half the sugar (about 80 g), continue mixing until you get a very smooth cream, using a hand whisk if needed.If the ricotta is cold from the fridge it will take longer, but this step is essential to obtain a well-mixed dough afterwards.
- Take a larger bowl and shell the eggs, add the remaining sugar, salt, vanilla extract and oil, stirring until all the sugar dissolves.
- Add the flour and mix well to avoid lumps.
- Sift the yeast and distribute it in the dough by mixing from bottom to top, when it is amalgamated add the chocolate chips and make sure they are distributed in the dough.
- Pour the compound obtained into a silicone mold (you don’t need to butter and flour it), if you don’t have one of this shape, even those with a round shape are fine, or use a muffin pan with the appropriate muffin cups.
- Bake the biscuits in a static oven at 180°C for about 20 minutes, when they begin to have a golden color remove them, otherwise they will remain drier.
- Let them cool and when they are cold remove them from the mold.
- Place them spaced out on a sheet of baking paper and with the melted chocolate, inside a pastry bag, decorate the surface.
- Let the chocolate solidify on the biscuits then keep them in a serving dish, in winter you can wrap them individually in aluminum foil.