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Chocolate Almond Croquettes

From: bonappetit.com

Praline Powder
1¼ cups sugar
¼ teaspoon cream of tartar
1 cup toasted blanched almonds
Dacquoise
3 egg whites, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
¾ cup sugar
¼ cup blanched almonds, ground
2 tablespoons sifted Dutch process cocoa powder
1 tablespoon sifted cornstarch
Buttercream
1½ cups butter, cut into ¼-inch pieces (room temperature)
5 ounces semisweet or bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
¾ cup water
3 tablespoons almond liqueur
1 tablespoon instant espresso powder
3 egg yolks, room temperature
1¼ cups sugar
¼ teaspoon cream of tartar
Sauce
5 ounces semisweet or bittersweet chocolate, coarsely chopped
1 ounce unsweetened baking chocolate, coarsely chopped
¼ cup sugar
1 teaspoon instant espresso powder dissolved in ½ cup boiling water
2 tablespoons almond liqueur
2 tablespoons butter
3 cups (12 ounces) whole almonds, toasted

Praline Powder

Lightly coat jelly roll pan with vegetable oil. Combine sugar and cream of tartar in heavy-bottomed medium saucepan over low heat and stir until rich caramel brown. Mix in almonds. Quickly pour mixture out onto prepared jelly roll pan. Cool completely. When praline is firm, break into pieces. Transfer to processor and chop using on/off turns until powdered. Set aside 1 cup. (Powder can be prepared ahead and refrigerated.)

Dacquoise

Preheat oven to 325°F. Butter and lightly flour 2 baking sheets, shaking off excess. Using 3-inch, 2-inch and 1-inch biscuit cutters or cardboard templates, outline 12 of each size circle on prepared sheets. Combine whites, vanilla and almond extracts, cream of tartar and salt in large bowl of electric mixer. Beat at medium speed until mixture holds soft peaks. Gradually add ½ cup sugar, beating constantly until meringue is stiff. Combine ground almonds, cocoa, cornstarch and remaining ¼ cup sugar in small bowl. Fold into meringue.

Spoon dacquoise into pastry bag fitted with No. 5 or No. 6 tip. Pipe dacquoise onto baking sheet circles, starting at center and spiraling outward. Bake until firm and set, about 25 to 30 minutes. Gently remove circles from baking sheets while still warm. Cool on rack. Transfer to airtight container. (Can be prepared several days ahead and stored at room temperature or frozen.)

Buttercream

Beat butter until light and fluffy; set aside. Combine chocolates, ¼ cup water, almond liqueur and espresso powder in heavy-bottomed medium saucepan over low heat and warm gently, stirring constantly until chocolates are melted. Let cool.

Place yolks in large bowl of electric mixer and beat until slightly thickened. Combine sugar, cream of tartar and remaining ½ cup water in another heavy-bottomed medium saucepan and bring to boil over high heat. Let boil until syrup registers 225°F on candy thermometer (thread stage). Immediately begin to mix yolks at low speed while adding hot syrup in thin steady stream; mix until thick and cool. Add butter in small amounts, blending well. Mix in cooled chocolate, then add reserved praline powder. Refrigerate until spreadable.

Sauce

Melt chocolates in top of double boiler over hot (but not boiling) water. Dissolve sugar in hot espresso. Add espresso mixture to melted chocolate and blend well. Mix in liqueur and butter. Let cool slightly.

Assemble

Chop almonds by hand to size of peas. Spoon buttercream into pastry bag fitted with No. 4 star tip. Pipe concentric circles onto 3-inch dacquoise circle. Top with 2-inch dacquoise circle and pipe concentric circles over. Top with 1-inch dacquoise circle. Pipe rosette of buttercream on top. Refrigerate. Repeat with remaining dacquoise circles. Using small spatula and additional buttercream as necessary, smooth outside of each croquette. Carefully roll in chopped almonds. Refrigerate. Let stand at room temperature 30 minutes before serving. To serve, rewarm sauce. Spoon onto individual dessert plates. Arrange croquette in center. Drizzle small amount of sauce over top.