Handmade Chocolates with Marcona Almonds
Episode 47: Ellice's Menu
Makes about 36
|1 cup/230 ml||heavy whipping cream|
|8 ounces/230 g||good-quality semisweet chocolate, finely chopped|
|4 ounces/120 g||whole almonds, toasted|
|3/4 cup/50 g||unsweetened cocoa powder|
- In a heavy medium saucepan, gently warm the cream over medium heat until it just begins to simmer. Remove the saucepan from the heat and add the finely chopped chocolate to the cream. Stir until the chocolate melts and the mixture is smooth. Stir in the almonds.
- Transfer the mixture to a metal or glass bowl and refrigerate for about 3 hours or until it is firm. Remove the chocolate mixture from the refrigerator. Using a hot melon baller, scoop out the chocolate to make chocolate balls. Don't worry about forming perfectly round balls. These chocolates are meant to be irregular-shaped.
- Place the cocoa powder in a bowl. Roll the chocolates in the cocoa to coat. If desired, freeze the uncoated chocolates until they are very cold to prevent them from melting while you roll them in the cocoa powder.
- Serve with hot coffee.
- The chocolates can be made up to 2 days in advance and refrigerated. Allow the refrigerated chocolates to stand at room temperature for 20 minutes before serving so that they soften slightly.
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