FEATURE RECIPE
Cocoa and almond rochers

Cocoa and almond rochers

These chocolate and almond meringues are not only good on their own with a cup of tea, they can also form the basis of a truly great ice-cream sundae or Eton mess. This recipe makes about 20 rochers.

Serves 6

Cooking Time Prep time 15 mins, cook 30 mins



4   eggwhites
230 gm   pure icing sugar, sieved
1 tbsp   Dutch-process cocoa powder, sieved
1 tsp   vanilla-bean paste (see note)
80 gm   almonds, roasted and coarsely crushed
200 gm   dark chocolate (53% cocoa solids), melted


1 Preheat oven to 180C. Whisk eggwhites, sugar and a pinch of salt in a heatproof bowl over a saucepan of gently simmering water until mixture is warm to touch (4-5 minutes). Transfer to the bowl of an electric mixer and whisk on high speed until firm peaks form, then fold through cocoa, vanilla and almond.
2 Spoon mixture into a piping bag fitted with a 12mm-plain nozzle, pipe 5cm-mounds onto a large baking paper-lined tray and bake until dry (25-30 minutes). Transfer to a wire rack to cool. Drizzle chocolate over rochers and stand until set. Rochers will keep in an airtight container for up to 3 days.

Note Vanilla-bean paste is available from select delicatessens and supermarkets.

RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Rodney Dunn and Geraldine Munoz

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