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Breakfast/Brunch Dessert

Chocolate Almond Croissants

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Almond Cream:

  • 7-8 oz almond paste
  • 8 oz mascarpone
  • Scant 1 tsp almond extract
  • 1/2 cup powdered sugar
  • 4 TBS amaretto, approx

  • Fresh croissants
  • High quality chocolate
  • Sliced, toasted almonds


Combine almond paste, mascarpone, almond extract, powdered sugar, and half of amaretto in a food processor and process until smooth, adding remaining amaretto as needed.

Toast almonds in oven or a pan until fragrant. Carefully and slowly melt milk, dark or a combination of chocolate (Belgian Callebaut highly recommended) in a double boiler – do not heat above body temperature!

Split fresh croissants and slather 1-2 TBS almond cream into each. Drizzle with chocolate and sprinkle with toasted almonds.


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