Preparation / Directions:
1.Core and peel the apples.
2.Preheat oven to 350 degrees F.
3.Cut a 1/4 inch slice from the top and bottom of the peeled apples. Halve the apples horizontally and place them on a non-stick sheet tray. Sprinkle with the melted butter and the remaining sugar. Bake in a 350 degree F oven for 20 minutes or until tender. Remove and let cool. Once cool, use your fingers to reshape the apple halves into rounds.
4.While the apples are cooling, prepare the chocolate whipped cream. Heat the cream slowly over low heat. Add the chocolate and stir until melted. Refrigerate overnight. Using a well-chilled mixing bowl and a mixer, beat the cream on low until it forms soft peaks, approximately 15 to 30 seconds. Fill a pastry bag with the whipped cream.
5.Place 2 apple halves on top of each other and shape into an oval. Pipe the cream over the apples to cover completely. (You can also use a small spatula to spread the whipped cream if you do not have a pastry bag.) Place the toasted almonds upright, like spikes, in the whipped cream. Dot the plate with chocolate syrup for garnish and serve.