Chocolate And Almond Shells Edible Dessert Bowlcup Recipes

CHOCOLATE AND ALMOND SHELLS (EDIBLE DESSERT BOWL/CUP)

Steps:

• Mix the almonds and flour in a bowl until well-combined.
• Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.
• Over low heat, stir mixture constantly, until it just comes to a boil.
• Remove from heat and stir in vanilla.
• Add flour mixture and stir until fully blended.
• Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).
• Bake in a preheated oven at 350°F until they spread out and are lacy, 8-10 minutes.
• Remove from oven and let cool for 1-2 minutes.
• Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.
• Let them cool completely, then carefully lift off the shells and set aside.
• Repeat process with the next half of the dough.
• Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.
• Serve immediately (The shells can be stored in an airtight container for up to 3 days).

DARK CHOCOLATE ALMOND ROCKS

Steps:

• Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
• Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
• Chill until set, about 10 minutes.