Cocoa Almond Cream
 
Makes approximately ¾ cup
Ingredients
  • 3 tablespoons unsalted butter, room temperature
  • ½ cup superfine almond flour
  • 3½ tablespoons granulated sugar
  • 1 large egg
  • 1 tablespoon Dutch process cocoa powder, sifted
  • ¾ teaspoon almond extract
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon kosher salt
Instructions
  1. In a large bowl, stir butter until creamy. Add remaining almond flour, sugar, egg, cocoa, almond extract, vanilla bean paste, and salt; whisk until well combined. Use immediately, or press a sheet of plastic wrap against surface and refrigerate for up to 4 days. Microwave refrigerated almond cream in 5-sceond intervals just until easily spreadable.
Recipe by Victoria at https://victoriamag.com/escargot-au-chocolat/