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Cocoa and almond rochers

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
  • 15 min preparation
  • 30 min cooking
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At A Glance

  • Serves 6 people
  • 15 min preparation
  • 30 min cooking

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