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Ingredients
| almonds (ground): 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| light corn syrup: 1/4 cup |
| granulated sugar: 1/4 cup |
| unsalted butter: 1/4 cup |
| unsweetened baking chocolate squares: 1 oz |
| vanilla extract: 1/2 tsp |
Chocolate and Almond Shells (edible Dessert Bowl/cup)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- 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).