Lovely, decadent chocolate holiday gift idea
Wednesday, December 10, 2008 at 6:34PM 
Greetings all! Just back from Dallas (for work) and California (visiting mom), so I haven't baked anything for the last few days. Until I get back to it (definitely over the weekend, if not sooner), I'd like to share another delicious recipe from the magazine where I work, All You. These rich, fudgy bites are basically almondy truffles cut into squares, and they are fantastic!
A few ideas for variations:
- Use almond extract or amaretto instead of the vanilla
- Dissolve 1 to 2 tsp. of instant espresso powder in the vanilla to make these mocha
- Use frangelico instead of the vanilla or almond extract, and press chopped toasted hazelnuts on top of the squares instead of the sliced almonds
- Add some cinnamon and a dash of chili powder to the ganache give these a Mexican hot chocolate flair
Or make them as the recipe states -- you can't go wrong! They'll keep in the fridge tightly wrapped for several days. Make them for gifts or add them to your holiday party cookie tray. Enjoy!
Chocolate-Almond Fudge Squares
Prep: 10 min.
Chill: 4 hr.
Yield: 64 squares
Cost per serving: 42 cents
1 lb. bittersweet or semisweet chocolate, chopped
3/4 cup heavy cream
1/2 tsp. vanilla extract
Pinch salt
1/3 cup sliced almonds, toasted
1. Lightly oil an 8-inch square baking pan and line bottom with waxed paper.
2. Melt 12 oz. chocolate with cream in a heatproof bowl set over a medium pan of 1 1/2 inches of simmering water, whisking until smooth (do not let bottom of bowl touch water). Remove pan from heat and whisk in vanilla and salt until smooth. Set aside.
3. Melt remaining chocolate in another bowl set over same pan of simmering water, whisking until smooth. Pour plain chocolate into prepared pan and spread to coat bottom evenly. Refrigerate for about 10 minutes to set chocolate.
4. Spread chocolate and cream mixture over set chocolate. Sprinkle evenly with almonds and gently press into chocolate. Let cool to room temperature, and then refrigerate, covered, until very firm, 3 to 4 hours, or overnight.
5. Run a thin, sharp knife around edges of pan. Turn mixture out onto a cutting board and peel away waxed paper. Turn fudge right-side up and, with a sharp knife, cut into 64 (1-inch) squares. Let stand at room temperature for a few minutes before serving.
Reader Comments (7)
OOOH, splendidness.
Delicious! I love the magazine!! It is always packed with great info, coupons, and recipes!
These look incredible. I think fudge is one of my favorite "treats." Excellent!
These sound delicious!
Lovely! I would love these as a gift.
Nice job on the fudge. They always look so nice to get as a gift, as perfectly sized for a vacation :)
These do look delicious!