Melt in the mouth rochers made with cocoa and almond.
Preheat the oven to 160'C.
Place the egg whites and the sugar in a bowl and add a pinch of salt. Place the bowl over a pan of simmering water and whisk until the mixture is warm to the touch (about 5 minutes). Transfer to a mixing bowl and whisk to stiff peaks with an electric whisk. Fold in the sifted cocoa powder, vanilla and almonds.
Pipe small mounds onto a lined baking tray and bake til dry. Transfer to a wire rack to cool.
Drizzle melted chocolate over the rochers and stand until set.
«Using an electric mixer is the most efficient and effective way of creating the correct consistency.»