Tuesday, June 17, 2008
Almond Chocolate Cups
Attempted one of Alex Goh's recipe. You may use a sweet crust pastry of your choice if u wish.The problem that I have is,..the almonds were mysteriously 'gobbled' up the minute I roasted them!...hehe
1/4 cup icing sugar
50g ground almonds
Work out the above ingredients into a dough. Press into a tartlet mould and use a fork to prick holes onto the pastry.
This is to prevent the dough from puffing up during baking. Bake blind in a preheated 180 degrees oven for 15 - 20 mins or till golden brown. Cool on wire rack and remove pastry cases from the moulds. If not using immediately, store them in an airtight container.
1/2 cup sugar
4 tsp water
Some roasted whole almonds
Boil sugar and water till golden brown. Add almonds and coat with the caramel syrup. Separate almonds on pan and let it cool and set.
200g chocolate - melted
200g white chocolate - melted
some roasted whole almonds
Place a whole almond into each baked pastry cup. Top with melted chocolate and white chocolate. Refrigerate for 2-3 mins till set. Drip a small drop of melted chocolate at the centre and tnen place a caramel almond on top. Then, see them disappear b4 your eyes!... (*makes abt 40*)