Dark Chocolate Florentines

Instructions

1. 1

   In a medium saucepan, combine the dark chocolate, butter, granulated sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.

   Tip: Use a thermometer to monitor the temperature, aiming for 55°C to 60°C.

2. 2

   Remove the saucepan from the heat and let cool slightly. Beat in the egg whites until stiff peaks form.

   Tip: Be patient, as this step can take several minutes.

3. 3

   In a separate bowl, whisk together the almond flour, cocoa powder, and crushed almonds.

4. 4

   Add the flour mixture to the chocolate mixture and stir until combined.

   Tip: Be gentle, as overmixing can cause the mixture to become too dense.

5. 5

   Spoon the mixture onto a parchment-lined surface and refrigerate for at least 30 minutes to set.

   Tip: Use a cookie scoop or spoon to portion the mixture into uniform truffles.

6. 6

   Once set, roll each truffle in crushed almonds to coat.

   Tip: This will help the truffles retain their shape and provide a nice textural contrast.

7. 7

   Refrigerate the truffles for an additional 10 minutes to firm up before serving.

   Tip: Store the truffles in an airtight container in the refrigerator for up to 5 days.

8. 8

   Serve chilled and enjoy!

   Tip: Consider dusting with powdered sugar or cocoa powder for a decorative touch.