Starry Starry Nights

Name: Starry Starry Nights
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 80
Cuisine: Global
Ingredients: 232 grams bittersweet chocolate (I use 2 whole bars plus 2 strips of bittersweet Lindt chocolate which comes in a 3.5 ounce bar and is available at most grocery stores); 3 Tbsps butter; 2 teaspoons non-dutch processed cocoa powder; 2 larges eggs; 74 grams slivered almonds (about 5/8 cup sliver almonds measured before grinding) ground to a fine powder; 1 Tbsp honey; 1 teaspoons salt; 68 grams ( 1/4 cup plus one tablespoon) sugar, plus additional for dipping

Starry Starry Nights might be just the hor d'oeuvre you are searching for. This gluten free recipe serves 80. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 32 calories. A mixture of bittersweet chocolate, eggs, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the eggs, sugar, and honey in the bowl of an electric mixer. Beat with the whisk attachment on high speed until the mixture reaches a thick ribbon stage.

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Honey

Sugar

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Melt the chocolate and butter together in a heatproof bowl over simmering water. Cool slightly.

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Chocolate

Butter

Water

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Bowl

Toss the almond flour, salt, and cocoa in a bowl until well combined.

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Almond Flour

Cocoa Powder

Salt

Equipment you will use

Bowl

Add to the melted chocolate and mix until fully incorporated.

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Chocolate

Add a quarter of the whipped egg mixture to the chocolate to lighten. Stir until no egg is visible. Gently fold the rest of the egg mixture into the chocolate until well combined, being careful to maintain the aerated quality of the eggs.

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Chocolate

Egg

Chill until firm.

Place a few tablespoons of sugar in a small bowl. Using the smallest cookie scooper available (I use one the size of a melon baller), scoop individual cookies, dip them in the sugar, and place on a parchment-lined sheet pan 1/2 inch apart. Freeze uncovered until very hard, about an hour.

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