Best 7 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).

ALMOND COOKIE SHELLS FOR ICE CREAM

Steps:

• Preheat oven to 400 degrees F.
• Combine the tablespoon each butter and flour to make a paste. Spread some over a cookie sheet and set aside.
• Combine egg whites, milk, vanilla, and salt and let sit until room temperature. (You can speed the process by slightly warming mixture over a pan of hot water.)
• Add melted butter to egg white mixture. Whisk in sugar until evenly blended. Add flour and whisk until smooth.
• Spoon 1 1/2 tablespoons batter per cookie onto prepared cookie sheet. Allow six inches for spreading; each sheet will hold 3 cookies. With a spatula, spread each blob of batter out to form a thin 5-inch circle, leaving about an inch between cookies. Scatter some almonds over batter.
• Bake about three to five minutes, until lightly golden all over. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee cup or custard cup. Cover with a dry cloth and press down to mold into a fluted shell. Repeat with other cookies. Shells will stiffen in 1 to 2 minutes.
• Recoat baking sheet and repeat spreading, baking, and molding process until all cookies are baked. Serve immediately or store in airtight tins.
• It takes some practice to get the knack of molding these thin, crisp cookies. They make a delightful "bowl" for ice cream or sorbets. These cookies can also be cooled curved over a rolling pin for tuiles, or tile-shaped cookies.

CHOCOLATE- AND ALMOND-DIPPED SANDWICH COOKIES

Steps:

• For cookies:
• Place slivered almonds in processor and add 1/4 cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt. Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
• Line 2 baking sheets with parchment paper. Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm. Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes before baking.
• Position racks in top third and bottom third of oven; preheat to 325°F. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
• For filling:
• Bring cream to simmer in heavy medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Let cool until thick but still spreadable, about 2 hours.
• Place half of cookies, bottom side up, on work surface. Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip. Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies. Top each with second cookie, bottom side down, pressing to adhere.
• For garnish:
• Stir chocolate in top of double boiler over simmering water until smooth. Place almonds in small bowl. Dip end of 1 cookie in chocolate, then in almonds. Transfer to sheet of foil. Repeat with remaining cookies. Let stand until garnish is set. (Can be made 2 days ahead. Store airtight in refrigerator in single layers between sheets of waxed paper.

CHOCOLATE DESSERT CUPS

Steps:

• In a microwave or saucepan, melt the chocolate chips and shortening. brush evenly on the inside of eight paper or foil muffin cup liners. Chill until hardened, about 25 minutes. Remove liners. Fill chocolate cups with ice cream. Garnish with candy canes.

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

CHOCOLATE ALMOND TRUFFLE SQUARES

Steps:

• Chop fine 12 ounces of the chocolate. In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chopped chocolate, whisking until the chocolate is melted completely. Whisk in the Amaretto, whisking until the mixture is smooth, and let the truffle mixture cool slightly.
• In a small heatproof bowl set over a saucepan of barely simmering water melt the remaining 4 ounces chocolate. Line the bottom of an 8-inch-square baking pan with wax paper and spread half of the melted chocolate in a thin layer on the paper.
• Freeze the chocolate layer for 5 minutes and top it with the truffle mixture, smoothing the surface. Drizzle the truffle mixture with the remaining melted chocolate, spreading it lightly, and sprinkle the melted chocolate with the almonds, pressing them lightly. Chill the mixture for 3 hours, or until it is firm. Turn the mixture out onto a cutting board, peel off the wax paper, and with a long sharp knife cut the mixture into 3/4-inch squares. The truffle squares keep, chilled in an airtight container, for 2 weeks.

ALMOND BUTTER - CHOCOLATE SAUCE/SHELL

Steps:

• Place almond butter, chocolate chips and salt into a small microwave-safe bowl.
• Microwave for 30 seconds, remove and stir. Repeat until chocolate chips are melted, and mixture is smooth.
• Pour over ice cream or your choice of dessert.