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- In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly.
- Serve warm over ice cream.
- Reheating Sauce: Reheat sauce over low heat, stirring until smooth.
I used this on a recipe for Frangipane Pithivier and instead of coarsely chopping the almonds - I split the quantity and used one half finely chopped in the sauce and the other half unchopped as a garnish. It loaned a bit of "royalty" to the dessert and it ended a lovely meal in style. Thank you for posting Dancer, really great! Diane