Salted Chocolate Floating Islands
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite desserts with you: Salted Chocolate Floating Islands. These elegant little treats look fancy enough for guests, but they're honestly so simple and quick to make that I whip them up on weeknight evenings. The best part? Almond flour is packed with protein and healthy fats, so you get a dessert that actually nourishes you. The whole thing comes together in just 40 minutes from start to table, and the combination of rich dark chocolate with that unexpected salty finish is absolutely addictive. Trust me, once you make these, you'll be craving them constantly.
Ella x
Ingredients
- 250 galmond flour
- 150 ggranulated sugar
- 100 mlunsalted butter, melted
- 1 egglarge egg
- 5 gsalt(finely ground)
- 200 gdark chocolate chips
- 120 mlheavy cream
- 1 mlvanilla extract
- 5 gbaking powder
- 5 gflaky sea salt(crushed)
- 20 gconfectioners' sugar
- 10 gmilk powder
- 50 gunsalted chocolate shavings
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a wire rack for even baking.
- 2
In a medium bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
Tip: Make sure to sift for an even texture.
- 3
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Tip: Be careful not to over-whip.
- 4
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and glossy.
- 5
In a separate bowl, whisk together the melted butter, egg, vanilla extract, and milk powder.
Tip: Make sure the mixture is smooth and well combined.
- 6
Fold the whipped cream into the chocolate mixture until well combined.
Tip: Be gentle to maintain the airiness.
- 7
Pour the mixture into the almond flour mixture and gently fold until just combined.
Tip: Avoid overmixing.
- 8
Spoon the mixture onto the prepared baking sheet, leaving about 5cm of space between each island.
Tip: Make sure the islands are evenly sized for even cooking.
- 9
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as this can make the islands dry.
- 10
Allow the islands to cool completely on a wire rack.
Tip: This will help them set properly.
- 11
Once cooled, dust with confectioners' sugar and sprinkle with flaky sea salt and unsalted chocolate shavings.
Tip: Get creative with your garnish!
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