Try these variations:
Chocolate Salted Caramel:
Prepare as directed and stir in 2/3 cup thick caramel ice cream sauce or topping. Add a pinch of sea salt to the top of each serving.
Milk Chocolate Mocha:
Prepare as directed using milk chocolate chips and stir in 1 tablespoon instant espresso powder. Serve over ice cream or place a small scoop of ice cream in a small mug. Top with 1 shot of slightly cooled espresso and a drizzle of Chocolate Mocha Sauce.
- 1 (10-oz.) bag dark or bittersweet or 1 (11.5-oz.) bag milk chocolate chips
- 2/3 Cups Blue Diamond Chocolate Almond Breeze
- 2 Tablespoons butter or buttery spread
- 1 Teaspoon vanilla extract
Place all ingredients in a medium saucepan. Cook over very low heat for 5 to 10 minutes, stirring frequently, until chocolate chips are melted.
Let cool, then transfer to a medium bowl. Press plastic wrap directly against the surface and refrigerate until ready to serve. To serve, heat until slightly warm and serve over Breeze Vanilla Ice Cream.