2 cups Original Almond Breeze®
6 ounces bittersweet or semi-sweet chocolate, chopped
1 teaspoon unsweetened cocoa, plus more for garnish
1 teaspoon vanilla extract
1/2 cup almonds, roasted
2 ounces bittersweet or semi-sweet chocolate, chopped
Place the chocolate and cocoa in a mixing bowl. Heat Original Almond Breeze® in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla. If available, use a hand blender or hand mixer to make it even more frothy on top. Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.
Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.
To Roast almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.