This is what a $15 sundae looks like for a fraction of the price~ vanilla ice cream, warm Marzipan Ganache, almond whip, toasted almonds, extra ganache on the side. You'll be whipping up this Sundae of the Summer all summer long, my friends!
2- 3.2 ounce Chocolove Marzipan in Dark Chocolate bars, broken into squares.
1 cup heavy whipping cream, divided
vanilla ice cream
1/2 cup whole salted almonds
2 tablespoons powdered sugar
1 teaspoon almond extract
Instructions
Heat 1/2 cup heavy whipping cream in microwave for 1 minute.
Add a 3.2 ounce Chocolove Marzipan in Dark Chocolate bars, broken into squares to warmed chocolate and let rest briefly.
Whisk until smooth. (Can be made ahead and kept in a covered jar in the refrigerator.)
Preheat oven to 325 degrees Fahrenheit and spread almonds out on rimmed baking sheer.
Toast almonds in preheated oven for 6 minutes, just until lightly browned.
Beat 1/2 cup heavy whipping cream until peaks form. Add powdered sugar and almond extract and beat until combined. Transfer Almond Whip to pastry bag fitted with star tip for piping.
To assemble~ scoop ice cream into serving dishes, drizzle with warm Marzipan Ganache, pipe almond whip over ganache, sprinkle with toasted almonds and top with a Chocolove Marzipan in Dark Chocolate square.
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