Rochers

Directions

1. 1
   Preheat the oven to 300 degrees F.
2. 2
   Chop almonds coarsely in a food processor or by hand. Toss in a large bowl with egg white, powdered sugar and salt until all the powdered sugar is absorbed.
3. 3
   Lay in a single layer on a baking sheet and toast in the oven until lightly browned, about 10-15 minutes. Remove and cool in the fridge for 10 minutes until dry and cool.
4. 4
   Meanwhile, melt the chocolate over a double boiler until just melted. Stir, remove and cool for 10 minutes.
5. 5
   When the nuts and chocolate are ready, add a handful of nuts to a small bowl. Pour a small amount of chocolate over them and stir vigorously with a small spoon to coat thoroughly. Mound in tablespoonfuls onto a parchment or foil-lined baking sheet.
6. 6
   Don't be tempted to add all the chocolate and nuts together at once. It will harden before you can make all the mounds. Plus I think the small batch mixing and mounding would be a perfect kid-friendly activity!
7. 7
   Let cool for a few minutes until set. Serve at room temperature.