| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Heavy cream | 3 | 4 | 1.56 kg |
| Bittersweet chocolate, chopped, 68 to 70% | 1 | 14 | 900 g |
| Natural almonds, coarsely ground | 7 | 210 g | |
| Total appr. wt. | 5 | 9 | 2.67 kg |
Method: Heat the cream without boiling over medium heat. Add the chocolate. Cover and let sit for about 10 minutes or until the chocolate melts. Add the ground almonds; then whisk until the mixture is smooth. Cool to room temperature; then chill briefly in the refrigerator. Whip the filling until lightened. Spread it evenly over the chocolate genoise. Cover and freeze.