Best Chocolate Almond Butter Fudge Sauce Recipes

Mr. Pete's Chocolate Fudge Sauce image

Provided by Food Network

Time 37m

Yield 4 cups

Number Of Ingredients 6

1 3/4 cups heavy cream
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semisweet chocolate chips
1/8 teaspoon sea salt
1 teaspoon vanilla extract

Steps:

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

Chocolate-Almond Fridge Fudge image

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
¼ cup sliced almonds
4 oz. bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

Steps:

Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
Remove by lifting up parchment, then cut into squares or bars to serve.
Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.