Dark Chocolate Almond Rocks
A two-ingredient no-bake recipe for almond rocks - toasted almonds enrobed in dark chocolate and speckled with sea salt.
- ½ cup dark baking chocolate or chocolate chips (choose a good quality baking chocolate with 60 – 70% cocoa solids)
- ½ cup almonds, chopped into chunks (the pieces should not be finely chopped but instead should have a bite to them)
- ½ tsp vanilla extract (optional)
- Sea salt (for sprinkling)
Toast the almonds in a skillet (over medium heat), stirring regularly to ensure that they don’t burn Remove from heat once they’ve started to brown; set aside.
Use a double boiler to melt the chocolate: place a heat-proof bowl over a saucepan of simmering water (be careful to ensure the base of the bowl is not touching the water). Add the chopped chocolate/ chocolate chips to the bowl and stir regularly (scraping down from the sides as needed) until the chocolate has melted. Remove from heat and set aside to cool.
Once the chocolate has cooled down a bit, add the vanilla and fold in the almonds until they’re evenly mixed and completely coated in chocolate.
Scoop out the almond-chocolate mixture in spoonfuls, pouring them into whichever moulds you have at hand. I used silicone muffin moulds, but an empty ice cube tray could also work. Alternatively, you could scoop it out onto a plate lined with grease-proof/ waxed paper or aluminium foil. Just note that this method can get a little bit messy!
Pop the mould/ plate into the fridge for a couple of hours until firm and set. Store refrigerated in an airtight container; or alternatively, you can also wrap each one individually in foil if you plan on gifting someone a batch!