Almond Biscuits with Chocolate Espresso Cream
The biscuits are very easy to prepare and the texture of the cream is rich and smooth. Simply perfect for a chocolate dessert!
Servings: 6 people
Ingredients
Biscuits
- 3.5 oz Raw Almonds
- 3.5 oz Butter
- 3.5 oz All Purpose Flour
- 3.5 oz Sugar
- 1 teaspoon Vanilla Sugar
Chocolate and Espresso Cream
- 7 oz Dark Chocolate
- 3.5 oz Espresso
- 5 oz Heavy Whipping Cream
- 3 oz Butter
Instructions
Biscuits
- Preheat the oven to 350ºF.
- Let the butter reach to room temperature.
- Ground the almonds.
- Add the sugar and vanilla sugar to the butter and mix until fluffy.
- Stir in the ground almonds and the flour and knead until you get a dough.
- Spread the dough with a roller pin to form a very thin sheet, about 0.2''.
- Use a round form to cut 12 biscuits.
- Bake for 12 minutes and move to a rack to cool a little bit.
Cream
- Chop the chocolate and place it into a small saucepan.
- Add the butter and coffee and heat, stirring continuously, until the chocolate melts.
- In a separate saucepan warm the whipping cream and add it to the chocolate mixture.
- Stir well and refrigerate for 20 minutes.
- Take the mixture out of the fridge and whisk for a few seconds until fluffy.
- Transfer it to a pastry pipe and pipe it over 6 biscuits.
- Cover with the other 6 biscuits and serve.