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Chocolate Almond Crisps with Fudge-Topped Sorbet

Parve Parve
24 Servings Serving Icon
40 Minutes Preferences Icon

In keeping with the Purim motif, the base for this dessert is a triangular crispy and chewy chocolate cookie. I topped it with a coconut-pineapple sorbet because fruit and chocolate is always a winning pair. The hot fudge, made with coconut cream, was the perfect complement for this elegant dessert.


Prepare the Chocolate Almond Crisps


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a  nine x13-inch (20×30-centimeter) baking pan with Gefen Parchment Paper.


In the bowl of your mixer, beat the margarine and sugar until light and fluffy. Add egg and vanilla, scraping down the bowl as necessary, until well combined. Add flour, cocoa, baking powder, and salt and mix until well blended.


Using a wet spatula, spread the batter evenly in the prepared pan. You might need to wet it more than once, as the batter is thick and doesn’t spread that easily. Sprinkle sliced almonds over the top and press gently into batter. Bake for 15 minutes.


Cut into 12 large squares and then cut each square in half to form triangles. These can be made in advance and frozen.


You can sub candied pecans for the almonds if desired.

Prepare the Fudge


Melt together the coconut cream and the chocolate in the microwave at 30-second intervals until completely melted. This can be frozen until using.


When ready to use, warm (on top of a slow cooker, for example) so it has the consistency of fudge and pours easily.

To Assemble


Place a cookie on a plate. Top with a small scoop of sorbet.


Fudge can be served in a small schnapps cup on the side of the plate or poured over the sorbet right before serving.


Styling and Photography by Chavi Feldman