Typically I’m pretty good about rationing myself with sweets, but I’m just about eating, breathing, and dreaming chocolate right now. I blame it on Girl Scout cookie season being in full swing. Thin Mints. A box of Thin Mints triggered my demise. Valentine’s Day certainly didn’t help either. December is typically when I go off the deep end, a pure sugar coma, that takes several workouts and a steady dose of sweet fruit to recover from. But really, no one warned me about February being a close second diabetic-inducing month. Um did I not mention Girl Scout cookie season!!!!
Earlier this month, the sweet lover in me scoured the internet for an incredible recipe. If I’m being honest, it really didn’t take long; I have a small collection of blogs I follow just to look at pictures of sweets. One of which is Sylvie’s Gourmande in the Kitchen.
Decadent. Blissful. Downright enchanting. That’s all I have to say about these Almond Praline Chocolate Rochers from Sylvie’s blog. I will admit, they require some patience. I think I had about two mini-meltdowns over these. But I have more faith in you than myself! And if you still doubt yourself, trust me, they are SO very worth it. Truly mouthwateringly delicious.
- 1 cup, unsalted toasted almonds
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 5.2 oz dark chocolate (70%+), chopped
- ½ teaspoon salt
- 7 oz dark chocolate (70%+)
- 1/4 cup unsalted toasted almonds, chopped
- Heat pan over medium heat. Combine unsalted toasted almonds, maple syrup, vanilla, and salt. Cook, frequently stirring, until mixture is sticky and bubbly like caramel.
- Spread mixture onto parchment paper. Let cool completely in the fridge, about 30 minutes.
- Once cooled, break into pieces and place in food processor. Process mixture until it's the consistency of almond butter.
- In a separate bowl, place 5.2 oz of chopped chocolate in a heat-proof bowl. Melt on medium in the microwave while stirring frequently until fully melted.
- Fold processed almond mixture into melted chocolate until incorporated. Place in the fridge to cool for 30 minutes.
- Removed cooled mixture from the fridge and use a spoon to scoop about a tablespoon of the mixture at a time and roll into balls. Keep formed rochers cold while preparing the chocolate coating.
- Set ¼ of the 7oz of chocolate aside and chop the rest. Place the chopped chocolate in a heat-proof bowl and melt in the microwave. Add reserved chocolate and stir until completely melted.
- Fold in chopped unsalted toasted almonds into the melted chocolate.
- Using two forks, dip rocher balls into the melted chocolate, coating them well on all sides. Let rochers sit in the fridge until chocolate has hardened, about 15 minutes.