Chocolate Almond Galettes is a traditional British recipe for a classic French-inspired dish of cakes made from chocolate and cream rounds layered with white chocolate and fromage frais that's decorated with toasted almonds and physalis. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Almond Galettes.
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This French dessert looks stunning, but requires no cooking, but you do need to allow time for the chocolate layers to set.
Chocolate Almond Galettes: Classic British recipe for a dessert cake of chocolate and cream rounds sandwiched with a white chocolate and fromage frais blend that's topped with almonds and physalis.
Ingredients:
175g (6 oz) plain chocolate, broken into squares (should be at least 65% cocoa solids)
3 tbsp single cream
2 tbsp flaked (sliced) almonds
115g (4 oz) white chocolate, broken into squares
175g (3/4 cup) fromage frais (or mascarpone cheese (or use this site's recipe for curd cheese/fromage frais))
1 tbsp dry sherry
toasted almonds, chopped
8 physalis (cape gooseberries), dipped in white chocolate (for garnish)
Method:
Place the chocolate in a small heat-proof bowl, set over a pan of barely-simmering water and stir until melted. Take off the heat and stir in the cream until well blended.
Draw a dozen 8cm (3 in) circles on sheets of baking parchment. Turn the paper over and spread the chocolate and cream mixture evenly over each marked circle, ensuring that you cover with a thin, even, layer.
Sprinkle the flaked almonds over four of the circles then put aside until set.
Place the white chocolate in a small heat-proof bowl, set over a pan of barely-simmering water and stir until melted. Take off the heat and stir in the fromage frais or mascarpone and the dry sherry. Mix until smooth then fold in the chopped, toasted, almonds. Set aside to cool until the mixture holds its shape.
When they have completely set carefully remove the chocolate rounds from the paper and sandwich them together in stacks of three, spooning the almond cream between each layer and using the hazelnut-covered rounds on the top.
Transfer to the refrigerator and chill for about 60 minutes before serving.
To serve, arrange the galettes on individual plates and decorate with the chocolate-dipped physalis.
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