Chocolate, espresso and vin santo pots with cantuccini biscuits by Theo Randall

I first tasted vin santo many years ago at Paolo di Marchi’s estate Isole e Olena, in Chianti, Tuscany. After the vineyard tour, we came to a brick outhouse that had no windows, and was breezy but dry. There were bamboo mats full of the most beautifully coloured grapes that were starting to shrivel up like raisins, soon to be pressed for their juice to make vin santo. That evening, after a huge meal and lots of Paolo’s other wines, we had a glass of vin santo and a plate of homemade cantuccini biscuits. I use vin santo in lots of sweet dishes, especially ice cream, but I love chocolate, too, so I came up with this recipe. What could be better?

Serves 6

For the cantuccini

2 organic eggs
2 tbsp honey (chestnut honey is best, if possible)
1 tbsp Amaretto or brandy
zest of 1 unwaxed orange
250g (9oz) plain (all-purpose) flour
150g (5½oz) caster (superfine) sugar
1 tsp baking powder
150g (5½oz) whole almonds50g (1¾oz) shelled pistachios

For the chocolate pots
100ml (3½fl oz) whole milk
25ml (1fl oz) vin santo
300ml (10½fl oz) double (heavy) cream
200g (7oz) 80% dark (bittersweet) chocolate (use 70% if you can’t find 80%), chopped
50g (1¾oz) caster (superfine) sugar
4 organic egg yolks

First, make the cantuccini biscuits. In a large bowl whisk together the eggs, honey, Amaretto or brandy, and orange zest. Add the flour, sugar and baking powder. Using your hands, mix everything together to a dough, then add the almonds and pistachios. Mix well to distribute the nuts evenly through the dough.  Divide the dough into two equal pieces. Wet your hands and then roll out each piece of dough into a log about 3cm (1¼in) wide and 20cm (8in) long. Place the logs on a baking sheet, cover with a sheet of baking parchment and refrigerate for 30 minutes.

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.

Bake the chilled cantuccini logs for 30 minutes, or until they are a golden brown. Remove from the oven (but leave the oven on) and transfer (off the baking sheet) to a wire rack to cool. When they are cool, using a bread knife, cut the cantuccini at a 45 degree angle into pieces 1 cm (1/2 inch) thick.

Place the cantuccini, spaced well apart, on a baking sheet lined with baking parchment. Return tot he oven for 10 minutes until crisp and golden brown.  Remove from the oven and transfer (off the baking sheet)  to a wire rack to cool completely. Once cool, place in a sealed container or serve straight away with the chocolate pots. (If you’re storing the biscuits, it’s very important that the cantuccini are fully cooked before you place them in the sealed container, otherwise the residual heat will make them go soggy.) 

To make the chocolate pots, pour the milk, vin santo and cream into saucepan and place on a medium heat. Bring to the simmer, then turn off the heart and add the chocolate. Leave for 1-2 minutes for the chocolate to soften. Using a spoon or a whisk, stir until the chocolate has melted and the mixture is smooth. 

Whisk the sugar and egg yolks in the bowl of a stand mixer on medium speed for about 3 minutes, until the mixture is pale and creamy. (Alternatively whisk by hand in a bowl for about 5 minutes.)

If using a machine, reduce the speed to its lowest setting. Slowly pour in the melted chocolate mixture and mix until an even colour. (Or do this in a bowl by hand.)

Pour the mixture into individual serving dishes (ramekings, glasses or cups will work). Refrigerate for at least 2 hours, then serve with cantuccini biscuits and really good, hot espresso. 

Cook more from this book
Roasted Italian sausages with borlotti beans and ’nduja sauce by Theo Randall
Twice-baked squash and fontina soufflé by Theo Randall

Buy this book
The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients
£26, Quadrille Publishing

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