Best 3 Dark Chocolate And Almond Dream Recipes
Indulge in a symphony of flavors with our delectable Dark Chocolate and Almond Dream, a dessert masterpiece that tantalizes the taste buds and captivates the senses. This culinary creation combines the richness of dark chocolate with the nutty crunch of almonds, resulting in a harmonious blend that is both satisfying and sophisticated. Embark on a culinary journey as we unveil three enticing recipes that showcase this divine combination in unique and irresistible ways. Whether you prefer a classic chocolate mousse, a decadent tart, or an elegant parfait, our recipes cater to every palate and occasion. Prepare to be spellbound by the symphony of textures and flavors as you immerse yourself in the world of Dark Chocolate and Almond Dream.
**Recipe 1: Dark Chocolate Mousse with Almond Praline:**
Experience the velvety smoothness of dark chocolate mousse, delicately infused with the toasty aroma of almond praline. This recipe strikes a perfect balance between richness and lightness, making it an ideal choice for those who appreciate refined desserts.
**Recipe 2: Dark Chocolate and Almond Tart:**
Savor the combination of a crisp chocolate tart crust filled with a luscious dark chocolate ganache and topped with toasted almonds. This elegant tart is sure to impress your guests with its stunning appearance and irresistible taste.
**Recipe 3: Dark Chocolate and Almond Parfait:**
Indulge in layers of creamy dark chocolate mousse, crunchy almond biscotti, and rich chocolate sauce. This decadent parfait is a textural masterpiece that offers a delightful contrast in every bite. Perfect for special occasions or as a luxurious treat.
DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM
I love these little sandwiches. They remind me of so many cakes I ate growing up. The texture is really great and the flavor of the almonds against the chocolate is delicious. We didn't have much chocolate over the holidays and so I always find a recipe like this refreshing during my holiday season. The little touches - the lemon zest and cinnamon-are holiday flavors to me.
Provided by Alex Guarnaschelli
Categories dessert
Time 40m
Yield 15 pies
Number Of Ingredients 20
Steps:
- Preheat oven to 375 F.
- Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
- In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
- Separately, sift together the flour, cocoa powder, baking powder and salt.
- When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
- Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
- Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
- Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
- In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
- Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
- Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.
DARK CHOCOLATE ALMOND ROCKS
Dark chocolate almond rocks for a mouthful of sweet nutty goodness!
Provided by Artystique
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 28m
Yield 20
Number Of Ingredients 2
Steps:
- Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
- Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
- Chill until set, about 10 minutes.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g
DARK CHOCOLATE ALMOND CAKE WITH CHOCOLATE ALMOND CREAM CHEESE FR
A chocolate-y, decadent, rich cake with a silky, heavenly frosting all accented with a touch of almond. Eat it and weep! Adapted from a recipe by Anne Byrn out of her Cake Mix Doctor book. Soooo Gooood!
Provided by Harley Seashell Pri
Categories Dessert
Time 50m
Yield 1 2layer cake
Number Of Ingredients 10
Steps:
- Oven@ 350 degrees.
- Combine the cake ingredients and mix with a whisk.
- Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
- Bake for 28-30 minutes or until toothpick comes out clean when inserted.
- Let cool in pans for 10 minutes before turning out.
- Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
- When cake layers are completely cool, frost the top part of the bottom layer.
- Place second layer over the frosted layer.
- Finish by frosting top layer and sides of cake.
Tips:
- Use high-quality dark chocolate. The better the chocolate, the better the dessert will be. Look for chocolate with a cacao content of at least 70%.
- Toast the almonds. This will bring out their flavor and make them more crunchy.
- Use a food processor to chop the almonds. This will ensure that they are evenly chopped.
- Chill the mixture before scooping it into balls. This will help the balls to hold their shape.
- Roll the balls in cocoa powder. This will give them a rich, chocolatey flavor.
- Store the balls in the refrigerator or freezer. They will keep for up to 2 weeks in the refrigerator or up to 3 months in the freezer.
Conclusion:
These dark chocolate and almond dream balls are a delicious and easy-to-make dessert that is perfect for any occasion. They are also a great way to use up leftover dark chocolate. So next time you have a craving for something sweet, give these dream balls a try. You won't be disappointed!
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