Mexican Chocolate Snow Caps

These delicious little bites were waiting for Hayley, Sloan, Stella and I when we arrived at big sister Meghan’s house – you can’t have just one!  She made them as peppermint, and they are fabulous.  Gluten free too!

 

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8 oz semi sweet chocolate, chopped

2 tbsp butter

1 1/4 cup ground almonds

1/4 tsp salt

2 large eggs (room temperature)

1/2 cup white sugar

1 tsp ancho chile powder 

1/2 tsp cinnamon

Sifted icing sugar to roll cookies

In a heatproof bowl (over pan of gently simmering water) melt chocolate and butter, stirring until smooth.  Remove from heat.  Stir in almonds and salt.

in a mixing bowl, whisk eggs and sugar until pale and thickened, about 2 minutes.  Add in chocolate mixture and spices.  Fold until well blended.  Cover and put in the fridge until very firm – about 3 hours.

Preheat oven to 350.  Line 2 baking sheets with parchment paper.  Form dough into 1 1/4″ balls.  Roll balls in icing sugar.  

Place 2″ apart on trays.  Bake until puffed, starting to crack on top and the edges are firm – about 12 minutes.

So easy to switch these up and make them into Peppermint Caps – substitute the chile powder and cinnamon for 1 tsp peppermint extract.

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