How To make Sensational Chocolate Almond Sandwiches
Cocoa-almond cookies: 3/4 c Whole blanched almonds; 4 oz
3/4 c Sugar
1 3/4 c All-purpose flour
3 tb Unsweetened dutch processed
-cocoa 1 ts Baking powder
8 oz Unsalted butter; soften
-slightly White chocolate ganache: 6 oz Fine-quality white c
-hocoloate =(very finely chopped) 1/2 c Whipping cream
Recipe by: Sensational Chocolate White chocolate ganache is the filling of these thin, extra- crisp, cocoa-almond cookies. The cookies are easy to shape - the dough is simply formed into cylinders and sliced. Cookies: Grind almonds with sugar in food processor to a fine powder. Sift flour, cocoa and baking powder into a medium bowl. Cream butter in a large bowl. Add almond mixture; beat until smooth and fluffy. Using a wooden spoon, stir in cocoa mixture. Dough will seem dry at first, but stir until it comes together. Divide dough in half. Spoon each half onto a sheet of waxed paper. Roll in a log, about 1.1/2 inches in diameter. Wrap in waxed paper. Refrigerate 2 hours. Roll each log again to an even round shape. Refrigerate 4 hours or intil firm. Position rack in center of oven and preheat to 375. Cut each log in about 1/4 inch thick slices with a thin sharp knife. Put slices on ungreased baking sheet, about 1.1/2 inches apart. Bake 10 to 11 minutes or until cookies are just set; they burn easily on the bottom. Carefully transfer to racks with a metal spatula; cool completely. Ganache: Put white chocolate in a small bowl. Bring cream to a full boil in a small heavy saucepan. Pour over chocolate all at once. Stir with a whisk until mixture is smooth. Cool to room temperature. Refrigerate 30 minutes, stirring occasionally with whisk, until cold and thick, but not set. Whip mixture at high speed 3 minutes or until lighter in color and thickened. Spread about 2 teaspoons ganache on flat sides of half the cookies. Sandwich each with a flat side of a second cookie, choosing cookies of the same size to put together. Refrigerate 15 minutes to set before serving. Cookies can be kept, covered, 1 week in the refrigerator. Serve at room temperature. Makes 28 cookie sandwiches. -----
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CHOCOLATE ADDICTS - Choc, Almond & Espresso Pie
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*See below for full recipe*
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Pie Crust
Ingredients
200g All Purpose Flour
Pinch Sugar
Pinch Salt
115g Cold Butter u/s
32g Iced Water
1g Cinnamon
Pinch Pepper
Method
1. Mix all ingredients together in a bowl and use your fingertips to incorporate the butter into the flour mix
2. Finish the dough by smearing it on the counter
3. Place dough in the fridge for 30-60mins
4. Roll the dough out and line the pie tin
Chocolate Almond Meringue
Ingredients
50g Egg Whites
30g Brown Sugar
Pinch Cream of Tartar
80g Icing Sugar
50g Dark Chocolate
Pinch Sea Salt
35g Roasted Slivered Almonds
Method
1. Whisk egg whites, cream of tartar, coffee and brown sugar until stiff peaks
2. Fold through icing sugar, salt and dark chocolate
3. Sprinkle the slivered almonds
4. Bake for 30mins at 170 degrees celsius
5. Leave aside until the mousse is ready
Baked Chocolate Coffee Mousse
Ingredients
63g Butter u/s
63g Dark Chocolate
63g Brown Sugar
2 Eggs Separated
35g Coffee, Espresso
2g Coffee, Freeze Dried
Method
1. Melt chocolate and butter together then add coffees and mix together
2. Whip egg yolks and sugar until stiff peaks
3. Whip egg whites until stiff peaks
4. Fold both the egg yolks mix and egg whites into the chocolate
5. Pour the mousse on top of the baked meringue and bake at 190 degrees celsius for 20 minutes
Rocher Glaze
Ingredients
60g Dark Chocolate
20g Slivered Almonds, Roasted
15g Vegetable Oil
1g Salt
60g Milk Chocolate
20g Slivered Almonds, Roasted (2)
15g Vegetable Oil (2)
1g Salt (2)
Method
1. Melt the dark chocolate with the oil and add the almonds and salt
2. Do the same process with the milk chocolate
3. Pour the glaze over the pie and chill for 30 minutes before cutting
Enjoy ????
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