Chocolate Chimneys Recipe
Are you looking for a great in taste chocolate chimneys recipe? It is the perfect choice for dessert. Once you try out this chocolate chimneys recipe, don't forget to inform me about what you think about it .
Ingredients
Cookie Dough:
1/4 cup (30 g) all-purpose flour
3/4 cup (100 g) powdered sugar
1 cup (120 g) ground almonds
4 egg whites
1/2 teaspoon ground cinnamon
Grated peel of 1/2 lemon
1/2 cup (125 ml) whipping cream
Frosting & Filling:
5 oz. (140 g) semisweet chocolate
1 cup (250 ml) whipping cream
Directions
To make cookie dough, sift flour and powdered sugar into a medium bowl.
Add almonds, egg whites, cinnamon and lemon peel; beat until smooth.
Cover and refrigerate overnight.
Grease and flour baking sheets.
Preheat oven to 375°F (190°C).
Stir cream into almond mixture.
Spread mixture thinly and evenly over prepared baking sheets.
Bake 1 sheet at a time in center of oven 5 to 7 minutes or until mixture is just golden.
Remove baking sheets from oven and cut partially cooked dough into 4-1/2-inch (11.5-cm) squares with a pastry wheel or sharp knife.
Bake squares 5 minutes longer, or until set but not browned.
Remove squares one at a time from baking sheets while still warm.
Quickly curl squares around the handle of a wooden spoon, pressing edges together to make chimneys.
Remove from wooden handle; cool on a rack.
To make frosting and filling, melt chocolate in a double boiler over low heat.
Spoon melted chocolate over cooled chimneys.
Beat cream until stiff.
Put whipped cream into a pastry bag fitted with a plain or fluted nozzle; pipe cream into chimneys.
Add almonds, egg whites, cinnamon and lemon peel; beat until smooth.
Cover and refrigerate overnight.
Grease and flour baking sheets.
Preheat oven to 375°F (190°C).
Stir cream into almond mixture.
Spread mixture thinly and evenly over prepared baking sheets.
Bake 1 sheet at a time in center of oven 5 to 7 minutes or until mixture is just golden.
Remove baking sheets from oven and cut partially cooked dough into 4-1/2-inch (11.5-cm) squares with a pastry wheel or sharp knife.
Bake squares 5 minutes longer, or until set but not browned.
Remove squares one at a time from baking sheets while still warm.
Quickly curl squares around the handle of a wooden spoon, pressing edges together to make chimneys.
Remove from wooden handle; cool on a rack.
To make frosting and filling, melt chocolate in a double boiler over low heat.
Spoon melted chocolate over cooled chimneys.
Beat cream until stiff.
Put whipped cream into a pastry bag fitted with a plain or fluted nozzle; pipe cream into chimneys.
