Chill: 4 hours
Yield: 64 squares
- 1 lb. bittersweet or semisweet chocolate, chopped
- 3/4 cup heavy cream
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1/2 cup sliced almonds, toasted
2.) Melt remaining chocolate in another bowl set over same pan of simmering water, whisking until smooth. Pour plain chocolate into prepared pan and spread evenly. Refrigerate for 10 minutes.
3.) Spread chocolate-and-cream mixture over set chocolate. Sprinkle with almonds; gently press into chocolate. Let cool to room temperature, then cover and chill until firm, 3 to 4 hours.
4.) Run a sharp knife around pan edges. Turn fudge out onto a cutting board; peel away paper. Turn right side up and cut into 64 squares. Let stand at room temperature for a few minutes before serving.
Per serving: 103 Cal., 6g Fat (4g Sat.), 8mg Chol., 2g Fiber, 2g Pro., 10g Carb., 8mg Sod.