Ingredients
- Mocha Sauce:
- 1 cup blanched whole almonds, toasted
- 2/3 cup sugar
- 1 envelope unflavored gelatin
- 2 cups whipping cream
- 1/2 cup milk
- 1/8 teaspoon salt
- Sliced almonds (optional)
- 4 oz chopped bittersweet or semisweet chocolate
- 2/3 c. whipping cream
- 1/4 c. sugar
- 1 tsp instant espresso or instant coffee
Preparation
Step 1
To make almond butter, place the whole almonds in a food processor; process until a smooth butter forms. Set aside.
In a medium saucepan stir together sugar and gelatin. Add whipping cream. Heat and stir until gelatin is dissolved. Remove from heat.
Stir in milk, salt, and the almond butter, Pour into six individual molds, 6-ounce ramekins, or 6-ounce custard cups. Cover and chill for 6 to 24 hours or until set.
To serve, pool or drizzle some of the Mocha Sauce onto 6 dessert plates. Invert molded desserts onto dessert plates. If desired, garnish with sliced almonds. Serve with additional Mocha Sauce.
MOCHA SAUCE: Chop 4 ounces bittersweet or semisweet chocolate. In a heavy small saucepan heat and stir chopped chocolate over low heat until melted. Stir in 2/3 cup whipping cream, 1/4 cup sugar, and 1 teaspoon instant espresso powder or instant coffee crystals. Cook and stir over medium-low heat about 3 minutes or until mixture just boils around edges. Remove from heat. Cool for 15 minutes before serving. Cover and chill any leftover sauce in the refrigerator for up to 3 days. Makes about 1 cup.