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Rochers

January 27, 2015

You may not think that a fancy French chocolate could be a game day winning dessert, but trust me. Four ingredients, 25 minutes active, low carb, kid-friendly to make...have I got your attention now?! You might recognize the name Rocher because of "Ferrero Rocher" that is made similar to this recipe, but with hazelnuts instead of almonds. Feel free to sub any nut or type of chocolate, and even add new ingredients, such as dried fruit, to the mix. Game on!

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You may not think that a fancy French chocolate could be a game day winning dessert, but trust me. Four ingredients, 25 minutes active, low carb, kid-friendly to make...have I got your attention now?! You might recognize the name Rocher because of "Ferrero Rocher" that is made similar to this recipe, but with hazelnuts instead of almonds. Feel free to sub any nut or type of chocolate, and even add new ingredients, such as dried fruit, to the mix. Game on!
156
103.59375
156
103.59375
156
103.59375

Information

Servings: Makes about 42; 1 per serving
Time: About 25 minutes active; 45 minutes total
Price: About $11.50 total; $0.27 per serving
Nutrition (per serving):
Calories: 78.5
Protein: 1.8g
Fat: 6.3g
Saturated fat: 2g
Carbohydrates: 6.6g
Fiber: 0.94g
Sodium: 29.5mg
Cholesterol: 0mg

Ingredients

  • 1/2 lb slivered almonds
  • 1 egg white
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 12 oz chocolate chips (I used 60% bittersweet)

Preparation

  1. Preheat the oven to 300 degrees F.
  2. Chop almonds coarsely in a food processor or by hand. Toss in a large bowl with egg white, powdered sugar and salt until all the powdered sugar is absorbed.
  3. Lay in a single layer on a baking sheet and toast in the oven until lightly browned, about 10-15 minutes. Remove and cool in the fridge for 10 minutes until dry and cool.
  4. Meanwhile, melt the chocolate over a double boiler until just melted. Stir, remove and cool for 10 minutes.
  5. When the nuts and chocolate are ready, add a handful of nuts to a small bowl. Pour a small amount of chocolate over them and stir vigorously with a small spoon to coat thoroughly. Mound in tablespoonfuls onto a parchment or foil-lined baking sheet.
  6. Don't be tempted to add all the chocolate and nuts together at once. It will harden before you can make all the mounds. Plus I think the small batch mixing and mounding would be a perfect kid-friendly activity!
  7. Let cool for a few minutes until set. Serve at room temperature.

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