Chocolate and Almond Shells (edible Dessert Bowl/cup)

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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