| 1 34 cup Heavy cream | | 7 tsp Sugar | | 8 oz Semisweet chocolate, chopped | | 3/4 tsp Almond extract |
| | 1. Scald 1/2 cup of the heavy cream with the sugar, stirring to dissolve the sugar. Pour the hot sweetened cream over the chopped chocolate in a large bowl and stir until the chocolate is melted and the mixture is smooth. Set aside to cool completely. | | 2. When the chocolate mixture is cool, whip the remaining 1 1/4 cups of heavy cream with the almond extract just until stiff; do not overbeat. Fold the whipped cream into the chocolate mixture. Use as soon as possible. |
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