Here with my Almond Rocher...... and thank you Wendy of Table of 2 .... or more for sharing this heavenly delicious rocher with us.
Recipe sourced from Wendy of Table for 2....or more
300g slivered almonds
100g rice crispies
100g egg white
100g icing sugar
300g dark chocolate
Preheat oven to 150Celcius and line a large baking sheet with baking paper.
Mix the slivered almonds and rice crispies together. Set aside.
Mix the egg white and icing sugar. Add into the slivered almonds and rice crispies and toss to combine.
Pour this mixture into the baking tray and bake for 15 minutes.
Remove from oven and give it a stir and bake for another 10 minutes. Repeat this step again for 10 minutes (Total baking time is 15 + 10 + 10). Or bake till crispy.
Let the crispy almonds cool down and break into small loose pieces.
(I use spoons to break them free).
Meanwhile, melt the dark chocolate (I added some warm milk so the melted chocolate won't be too thick). Add the almond mixture into the melted chocolate and stir well to combine.
Spoon the rocher mixture into small cupcake liners. Sprinkle some colour chocolate rice if you wish.
Very...very....yummy and delicious!
I am submitting this post to Chinese New Year Delights 2013 hosted by