For a nice gift, simply decorate the jars with gold ribbon, and attach tags that include the rewarming instructions. Or pack a basket with a jar of this sauce, Coffee-Caramel Sauce , an ice cream scoop and four or six sundae goblets.
Recipe information
Yield
Makes about 1 3/4 cups (enough for two 8-ounce jars)
Ingredients
1/4 cup sugar
1/4 cup water
1/2 cup whipping cream
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon almond extract
Generous pinch of salt
1/2 cup whole almonds (about 2 1/2 ounces), toasted, chopped
Preparation
Stir sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Add cream; bring to boil. Remove from heat; add chocolate and whisk until melted and smooth. Whisk in almond extract and salt. Stir in almonds. Divide sauce between two 8-ounce canning jars; seal with lids. (Can be made 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
