Wednesday, 31 August 2011

Almond Chocolate Chip Tart with Chocolate Almond Sauce

This was dessert at my house last night. A bit of a throw-together-some-things-and-see-what-turns-out sort of dessert, and it was very good!
The tart part needs a little more work before I am going to share the recipe but the sauce was lovely and lucious straight out of the gate so I will share that with you now. Just in case you have any ideas about how you could use a Chocolate Almond Sauce....

Chocolate Almond Sauce
Makes just over ½ cup

If you’re a sauce (or chocolate) lover you may want to double this recipe. The sauce keeps well and reheats fine over medium heat in a saucepan. I like this best at room temperature, but it is also nice either hot or cold.
If not using the sauce immediately cover with a layer of tinfoil touching the top of the sauce to avoid a skin forming as the sauce sits.

2 tablespoons vegan Margarine
¼ cup Granulated Sugar

2 tablespoons All Purpose Flour
2 tablespoons Cocoa Powder

¼ cup vegan Semi-sweet Chocolate Chips

¾ cup Chocolate Almond Milk

¼ teaspoon Almond Extract

In a medium saucepan over medium heat, melt together the margarine and sugar, stirring frequently.
Once melted, stir in the flour and cocoa powder. Stir constantly to thicken and cook in with the margarine and sugar for about 1 minute.
Add the chocolate chips and stir in – they will melt very quickly.
Add the milk ¼ cup at a time and stir constantly so this absorbs into the mixture and thickens it. Ensure the mixture has thickened prior to adding the next measure of milk. You are making the sauce with the same method used to make a roux.
The mixture will be smooth, with no lumps. If you do get lumps whisk the mixture for a few seconds with a wire whisk to remove them.
Once all the milk is added, remove the sauce from the heat and stir in the extract.

1 comment:

Isobelle said...

This looks so good!