Columbian coffee tiramisu with thin chocolate biscuits

Add a crunchy chocolate note to your coffee tiramisu with this quick recipe for thin chocolate biscuits.

6 pers
20 min
30 min
  • 6 Marie Morin coffee tiramisus
  • 200g of dark chocolate
  • 50g of whole blanched almonds

Step 1

Chop the chocolate. Melt two-thirds of the chocolate in a bain-marie.
Once melted, add the last third to bring the chocolate down to room temperature (31-32°C).

Step 2

Chop the almonds and roast them lightly in a pan.
Add the almonds to the cooled chocolate, then pour onto a tray. Spread the mixture using a rolling pin.
Chill in the fridge.

Step 3

Remove the mixture from the fridge and cut original shapes using a biscuit-cutter.


Serve your dessert with these thin chocolate biscuits !


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