- 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
- 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.)