Chocolate & Almond Truffle Sauce
Caramelized almonds add crunch and flavor to this almond, silky dark chocolate dessert sauce.
20 min.prep time
35 min.total time
2 1/4 cups
1 cup slivered almonds
1/4 cup sugar
1 1/4 cup whipping cream
1/4 cup sugar
1/4 cup firmly packed brown sugar
6 ounces dark chocolate, chopped
1 teaspoon almond extract or vanilla
Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add almonds and 1/4 cup sugar. Continue cooking, stirring constantly, until sugar melts and almonds are golden brown (4 to 5 minutes). Immediately spread onto waxed paper. Cool completely; break into small pieces.
Combine whipping cream, 1/4 cup sugar and brown sugar in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (7 to 9 minutes). Remove from heat, stir in chocolate with wire whisk until smooth. Add butter and almond extract; continue whisking until smooth. Stir in caramelized almonds. Cool slightly to thicken. Serve warm or at room temperature.
Store covered in refrigerator up to 1 week. To reheat, place sauce in 2-quart saucepan. Cook over low heat, stirring often, just until heated through.
Dark chocolate is available in bars in the baking aisle of the supermarket. For an even darker chocolate flavor, use 3 ounces unsweetened bittersweet chocolate and 3 ounces dark sweetened chocolate.
Sauce can be used over ice cream or as a fondue dip for dried fruit, marshmallows and cookies.
Read more about this recipe on Recipe Buzz® Blog.