Chocolate and Almond Shells (edible Dessert Bowl/cup)

1. 1

   Mix the almonds and flour in a bowl until well-combined.

2. 2

   Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.

3. 3

   Over low heat, stir mixture constantly, until it just comes to a boil.

4. 4

   Remove from heat and stir in vanilla.

5. 5

   Add flour mixture and stir until fully blended.

6. 6

   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).

7. 7

   Bake in a preheated oven at 350F until they spread out and are lacy, 8-10 minutes.

8. 8

   Remove from oven and let cool for 1-2 minutes.

9. 9

   Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.

10. 10

    Let them cool completely, then carefully lift off the shells and set aside.

11. 11

    Repeat process with the next half of the dough.

12. 12

    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.

13. 13

    Serve immediately (The shells can be stored in an airtight container for up to 3 days).

* Per serving · 4 servings · Values may vary.

No additional tips available.