- 0.5 cup(s) hot brewed espresso or very strong coffee
- 0.5 pound(s) white Pullman bread-crust removed
- 8 ounce(s) bittersweet chocolate
- 1 cup(s) sliced almonds
- 2 tablespoon(s) dark rum
- 1.5 cup(s) heavy cream
- 2 tablespoon(s) sugar
Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove fro...