Salted Chocolate Floating Islands

Instructions

1. 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. 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. 3

   In a separate bowl, whip the heavy cream until it forms stiff peaks.

   Tip: Be careful not to over-whip.

4. 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. 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. 6

   Fold the whipped cream into the chocolate mixture until well combined.

   Tip: Be gentle to maintain the airiness.

7. 7

   Pour the mixture into the almond flour mixture and gently fold until just combined.

   Tip: Avoid overmixing.

8. 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. 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. 10

    Allow the islands to cool completely on a wire rack.

    Tip: This will help them set properly.

11. 11

    Once cooled, dust with confectioners' sugar and sprinkle with flaky sea salt and unsalted chocolate shavings.

    Tip: Get creative with your garnish!