Chocolate covered nuts are so good, especially when the nuts are the sweet, salty and delicate Marcona.
For a super fast and clever upgrade for coffee ice cream, just stir in some chocolate covered Marcona almonds. Dessert in a flash.
3/4 cup salted Marcona almonds
1/2 cup chopped semisweet chocolate, melted
1 quart coffee ice cream
1. Stir almonds into melted chocolate. Transfer almonds to a parchment-lined baking sheet using a fork, letting excess chocolate drip off. Freeze for 10 minutes, then coarsely chop almonds.
2. Spoon ice cream into a bowl and let stand at room temperature for 5 minutes to soften.
3. Stir half of the chocolate-covered almonds into the ice cream, and cover with plastic wrap. Freeze until firm, at least 30 minutes. (Ice cream with almonds can be frozen for up to 4 days. Remaining almonds for topping can be stored at room temperature.)
4. Scoop ice cream into bowls. Top with remaining almonds.
Recipe from Martha Stewart Living Magazine
Time for a short song…although this version of ‘Netzwerk (Falls Like Rain)’ sounds like a bit of a premature fade out.
‘One & Only’ is pretty sweet. Hopefully he’ll call her soon.
Check out Klangkarussell on the band’s Website, where you can learn of upcoming tour dates and pre-order their EP due out next month.
You can learn more about Allison Strong on her Website, where you can buy the music.