1/4 c cream
c toasted almonds, ground
||1 t vanilla
fine bittersweet chocolate, chopped
a loaf pan with waxed paper. In heavy saucepan over medium heat,
bring cream and butter to a simmer. Reduce heat to low, add chocolate,
and stir to melt. When smooth, add almonds and vanilla. Pour into
prepared pan. Cover and chill overnight or up to 2 days. To serve:
unmold, remove waxed paper, slice thin with warmed, thin sharp knife
and place onto serving plates. Garnish as desired.
oven to 325°F.
ingredients until hot and pour into covered deep baking casserole.
Bake for 1 1/2 hours; do not open oven while baking.
Copyright © 2004-2005 Beach Cuisine™, Inc.