From Too Many Chefs -

October 28, 2004
Chocolate Almond Puff Roll

Did I mention I like puff pastry? This is a quick and delicious desert. The hardest part of the recipe is waiting long enough to eat it so you don't burn your mouth.

I made this with the Balsamic Onion Galette becaue I defrosted two sheets of puff pastry and hated to waste the second sheet.

You have to work fast with the chocolate so you do not melt the puff pastry dough. Also, make sure you oil the pan, because it will stick to the sheet if you're not careful.

Chocolate Almond Puff Roll

3/4 cup dark chocolate or bittersweet chocolate chips
1/4 cup skim milk
1 sheet 8" x 10" puff pastry. Remove from freezer 30 minutes before using
1/2 cup slivered toasted almonds
neutral oil or butter for pan

Preheat oven to 400 F.

Oil or butter a cookie sheet lightly. Lay the sheet of puff pastry on it.

Put an inch of water in a small saucepan and put on medium heat. Fit a steel or aluminum bowl over the saucepan and melt the chocolate chips in the bowl, stirring frequently. When chips are melted, add milk and stir to incorporate.

Spread chocolate mix over puff pastry evenly, covering entire surface. Use almost all the chocolate.

Evenly distribute all but a tablespoon of slivered almonds over chocolate on puff pastry. Take one end of dough and roll in. Roll entire dough up like a rug. Press last edge lightly in and pinch dough together.

Spread or drizzle remaining chocolate over top of roll. Sprinkle last tablespoon of almonds on top of chocolate.

Bake in oven on cookie sheet for 15-20 minutes until golden, brown and delicious.

Let cool on rack completley, at least one hour. BE VERY CAREFUL. Hot molten chocolate is like molten lead. It will burn you badly if you try to slice or eat the roll as it comes out of the oven.

Slice 2" wide slices. Serve with ice cream or as a sweet breakfast roll.

Posted by Barrett in Maryland at October 28, 2004 9:35 PM | TrackBack

Puff pastry + chocolate + almonds? I see no possible way this could be bad.

Posted by Fae on October 29, 2004 at 12:08 AM

Sounds delicious, though I have to say that the photo doesn't do justice to the beauty of the recipe! One question, though: why was it necessary to melt the chocolate. Did you consider smashing it and letting the oven do the melting for you? Or is 15 minutes not long enough? Just curious....

Posted by Meg in Paris on October 29, 2004 at 5:01 AM

I wanted to thin the chocolate out a bit so it had a better mouth feel. The skim milk was just enough to do the job,

That is actually the best of the photos. It's tough to get a good picture of a brown pastry with brown nuts and brown chocolate in a brown apartment and make it look anything like appetizing.

Posted by barrett on October 29, 2004 at 7:20 AM