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Cocoa and almond rochers

Australian Gourmet Traveller French dessert recipe for cocoa and almond rochers.

By Rodney Dunn
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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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.


  • 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.


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

  • Author: Rodney Dunn