Recipes

In a food processor or blender, mix up the almonds and cocoa powder.

Then add in confectioners sugar and sift a twice.

Beat egg whites and cream of tartar with an electric mixer until soft peaks are formed.

Add in granulated sugar and beat until stiff.

Fold in almond/ cocoa mixture.

Mix really well.

Put mixture into a pastry bag with ½ inch tip.

Pipe out approximately 1-inch cookie rounds onto parchment lined cookie sheets.

Allow the shells to stand for ½ hour, until skins form on the surface.

Cool on wire racks.Bake at 400 degree F for 6-8 minutes.

For filling

For Filling

In a saucepan, heat cream over medium heat and add grated chocolate, while constantly stirring.

Add the butter a little at a time and and continue to stir well until absorbed. Chill in refrigerator for 1 hour prior to filling.

Fill cooled shells and make sandwiches.

For best results put the finished sandwiches in the refrigerator (to mature) for 24-48 hours.

Serve at room temperature.