Description
These 3-ingredient chocolate almond clusters have a salty-sweet crunch we can’t get enough of! They’re the perfect easy treat.
Ingredients
Scale
- 8 oz. (226 grams) good quality semisweet, bittersweet, or dark chocolate*
- 2 cups (5 oz./280 grams) whole almonds (I prefer dry roasted)
- Flaky sea salt (like Maldon sea salt flakes)
Instructions
- Make Sure Everything Is Perfectly Dry. Chocolate can seize when it comes in contact with water, so before you start, make sure all pans, bowls, utensils, and your hands are completely clean and dry.
- Get Everything Ready To Go First. Tempered chocolate can set up quickly, so you’ll want to work quickly once the chocolate is melted. Set out a baking sheet lined with parchment paper or a silicone baking mat. Measure the almonds, set out the flaky salt, and get out 2 spoons to scoop your chocolate almond clusters with.
- Chop The Chocolate. Start by chopping the chocolate into small pieces. Place 2/3 of the chocolate in a medium microwave-safe bowl and set the remaining 1/3 chopped chocolate aside.
- Gently Melt The Chocolate. Microwave the chocolate on low power in 20-30 second intervals, stirring the chocolate with a spatula in between intervals. It’s important not to scorch the chocolate, so use a low power setting or stir more often to avoid overheating. Remove the chocolate from the microwave when it’s almost completely melted with just a few small lumps of chocolate left. (Alternatively, you can melt the chocolate in a double boiler on the stove.)
- Stir In The Rest Of The Chocolate. Add the 1/3 of chocolate you set aside and stir 60-90 seconds or so to melt until completely smooth. (If needed, you can microwave 5-10 seconds more at a time until it’s fully melted.)
- Add The Almonds. Pour in the almonds and work quickly to coat them completely with chocolate.
- Scoop Your Clusters. Grab 2 spoons and use one spoon to scoop a small cluster of almonds (I aim for 8-10 almonds or so) and use the other spoon to scrape the cluster off the bottom spoon and onto the parchment lined baking sheet. Repeat until all the almond clusters have been scooped. (I get about 30 or so in a batch this size.)
- Top With Salt & Let Them Set. Sprinkle a few flakes of sea salt onto each cluster and let them cool and set completely.
- Serve & Store. Enjoy immediately, or transfer to an airtight container and store at room temperature up to 1 month. (To preserve the glossy sheen, avoid freezing or chilling the chocolate almond clusters. If that doesn’t bother you, feel free to store in the freezer up to 2 months.)
Notes
*If you want a smooth texture and pretty appearance, you’ll need to use chopped chocolate rather than chocolate chips. Many chocolate chips have stabilizers in them that help them hold their shape when baking. That’s the opposite of what we’re going for here, so use actual chocolate. Similarly, don’t use candy bars (like Hershey’s bars). Use baking quality chocolate, like Guittard, Ghirardelli, Lindt, Baker’s, Barry Callebaut, Valrhona, or Trader Joe’s Pound Plus bars. You can buy bars, bricks, or feves (little oval discs).
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
