Chocolate Almond Spread

 Chocolate almond spread

1 (12 ounce) package semisweet chocolate morsel

1/3 cup light corn syrup

1/3 cup whipping cream

1 teaspoon almond extract

½ cup chopped almonds

Combine chocolate morsels, corn syrup, and whipping cream on top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate melts, stirring occasionally. Remove from heat, and stir in extract and almonds. Spoon into two 1 cup containers, and refrigerate for up to 1 month. 

Yield: about 2 cups

Note:

Serve with cookies, croissants or fruit. It's even good over ice cream!