Best Chocolate Anise Straws Recipes

Chocolate-Anise Straws image

Time 1h

Yield Makes 12 straws

Number Of Ingredients 5

1 teaspoon anise seeds
1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 1/2 tablespoons sugar
3 (17- by 12-inch) phyllo sheets
3 tablespoons unsalted butter, melted

Steps:

Preheat oven to 375°F.
Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.
Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw. Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.
Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.

Mango Fools with Chocolate-Anise Straws image

Yield Serves 6

Number Of Ingredients 6

1 1/4 teaspoons unflavored gelatin
1 1/2 tablespoons fresh lime juice
3 large very ripe mangoes, flesh coarsely chopped (4 cups)
1/4 cup sugar, or to taste depending on sweetness of mangoes
3/4 cup heavy cream
Accompaniment: Chocolate-anise straws

Steps:

Sprinkle gelatin over juice in a small heatproof cup and let stand 1 minute to soften. Purée mangoes with sugar in a blender until very smooth and force through a sieve into a large bowl.
Melt softened gelatin in cup in a pan of simmering water or in a microwave and stir into purée. Beat cream with an electric mixer until it just holds stiff peaks and gently fold into purée.
Chill fool, covered, at least 8 hours.