Chocolate Almond Sauce

Top Review by Manami

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

Ingredients Nutrition

  • 1 cup semisweet chocolate morsel (1/2 of a 12 oz pkg)
  • 14 cup whipping cream
  • 2 tablespoons butter
  • 18 teaspoon salt
  • 14 cup almonds, toasted and coarsely chopped
  • 2 tablespoons almond flavored liqueur (Amaretto)


  1. 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.
  2. Serve warm over ice cream.
  3. Refrigerate.
  4. Reheating Sauce: Reheat sauce over low heat, stirring until smooth.

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