Hot Chocolate with Meringue Stars

Name: Hot Chocolate with Meringue Stars (Chocolate con Crocantes de Almendra)
Cuisine: Spanish
Ingredients: Star Anise Ice Cream, or 1 pint store-bought vanilla or coffee ice cream; Star Anise Ice Cream, or 1 pint store-bought vanilla or coffee ice cream; Star Anise Ice Cream, or 1 pint store-bought vanilla or coffee ice cream; 8 ounces best-quality bittersweet chocolate, grated or finely chopped; 1 cup heavy (whipping) cream; 2 tablespoons instant espresso or coffee powder (see Note); 1¼ cup best-quality unsweetened cocoa powder, such as Valrhona; 2 tablespoons instant espresso or coffee powder (see Note); ⅓ cup finely ground lightly toasted almonds; 1¼ cup best-quality unsweetened cocoa powder, such as Valrhona; 1 small pinch of fine sea salt; ½ cup minus 1 tablespoon superfine sugar; 2 large egg whites, chilled

Chocolate con Crocantes de Almendra

Preparation info

Serves
12 to 14

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Adapted from a dessert of Josean Martínez Alija, the very young but astonishingly talented chef at the Guggenheim Museum restaurant in Bilbao, this is perfect to serve during the winter holidays. Josean’s cutting-edge version features an extremely concentrated unsweetened chilled cocoa soup touched with salt and afloat with meringue stars and a scoop of house-ma

Ingredients

Europe
Spain
Dessert
Vegetarian
Gluten-free
Winter

Ingredients

Method