Pavé Chocolat aux Amandes
A different take on a classic French dessert as we are using almonds instead of what would typically be used, chestnuts (or châtaignes). This simple chocolate and almond praline dessert will satiate with just a small piece. Similar to a Reese's pieces if you too are found of those, this has less sugar because the quality chocolate and almond puree do the talking in their brilliantly sophisticated way as roasted almonds paired with caramel are included to bring that rich nutty flavor to the forefront.
Equipment
- 45mm/1.7" silicone demi-mold globes
Ingredients
- 3/4 cup unsalted, roasted almonds chestnuts if available instead
- 200 g dark chocolate the best quality you can find
- 1 Tbsp amaretto liqueur or liqueur of your choice
- 1/3 cup granulated sugar
- 50 g unsalted butter (for the ganache) best quality you can find
- 1/3 cup brown sugar
- 5 tbsp unsalted butter (for browning and adding to the praline purée
- 1 tsp vanilla
- 3/4 cup pastry flour (or all-purpose flour)
- 1/2 tsp fleur de sel
Chantilly Cream
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 1 Tbsp granulated sugar
Preparing the molds
- 1-2 Tbsp unsalted butter for rubbing inside of each Demi-globe to prevent any sticking
Instructions
Almond Praline Purée
- Pour the almonds on a 1/4-1/2 baking sheet lined with parchment.
- On the stove top in a small sauce pan, place the 1/2 cup sugar over medium heat and begin to caramelize (melting until liquified to a golden amber color). You will need to stir consistently to prevent any burning. I use a spatula.
- As soon as the sugar is caramelized, remove it immediately from the stove and pour over the almonds as evenly as possible. Set aside to cool (or place in the freezer or fridge) for 15-30 minutes while you make the ganache.
- While the chocolate ganache is cooling slightly (instructions on how to make it are listed below), the praline should be cool, so take out a food processor, and break up the praline in rough shards, placing into the processor and pulse until a peanut-butter like paste is made. This will be about 3-5 minutes.
- Once you have almond purée made, add to a large mixing bowl and then add the brown sugar and the browned butter. To brown the butter, simply melt the 5 Tbsp in a small sauce pan for about 5 minutes until it begins to bubble and froth and the melted butter looks light brown. Mix all three together with a hand-mixer or a wooden spoon until combined.
- Now add the flour, salt, and vanilla. Now add 1/4 to a 1/2 of the ganache you have just made. Mix until combined. Taste. Adjust as your taste preference wishes.
Making the Ganache
- Using a double boiler or a small sauce pan filled with 1-2 inches of water (it shouldn't touch the mixing bowl you place on top of the water), bring the water to a boil and then keep at simmer. In the mixing bowl that is sitting on top of the simmering water, add the chocolate and the 50 g of butter along with the Amaretto liqueur. Stir consistently until all combined and a beautiful shine is seen. Remove from the stove top and let cool just momentarily before you brush the Demi-globe molds with chocolate.
- Prep the silicone demi-globe molds by rubbing butter inside each of the globes to ensure no sticking takes place.
- Using a silicone small brush (so that no bristles fall into the chocolate), brush each demi-globe mold with the ganache. Liberally add it making sure all of the surface is covered with chocolate. Immediately put into the freezer (or fridge) for 15 minutes at least (30 minutes in the fridge).
- Remove the ganache molds when the Almond Purée is ready. Fill each demi-globe mold with the almond purée, making sure it is packed full and then level off with the back of your spatula. Place back into the freezer for another 15-30 minutes or until ready to serve.
Chantilly Cream
- In a small/medium mixing bowl pour the heavy whipping cream, add the vanilla and the sugar and whisk with a hand-mixer the ingredients until soft peaks form - about 3-5 minutes. Set aside until ready to serve your Pavés.
Serving
- Remove the filled demi-globe molds from the freezer. Place dome-side up onto of parchment paper, and then carefully pull back each of the molds. You should see shiny round domes of chocolate. :) Celebrate! You did it!
- Pair with a spoonful of Chantilly cream and sprinkles of grated chocolate made from the hardened ganache that is left over using a grater. Pair with a favorite dream or liqueur, and enjoy!