Dark Chocolate Smokehouse Almond Rocks

Decadent dark chocolate almond rocks sprinkled with sea salt, combining melted chocolate and roasted almonds in bite-sized clusters.

This Dark Chocolate Smokehouse Almond Rocks recipe combines Ghirardelli 60% dark chocolate with crunchy Blue Diamond Smokehouse almonds and a sprinkle of sea salt for a rich, flavorful treat. The chocolate is melted gently, then mixed with roasted almonds and spooned onto a tray or mini muffin pan to form clusters, finishing with a touch of sea salt before setting. Customizable with dried fruits or nuts, these almond rocks set quickly in the fridge and store well in an airtight container for a delicious snack anytime.

Servings

6-12

Prep Time

10 minutes

Chill Time

30-60 minutes

Total Time

1 hour

10 ounces Ghirardelli 60% dark chocolate morsels
1 cup Blue Diamond Smokehouse almonds
Sea salt for topping sprinkle

Preparation

  • Line a baking sheet or tray with parchment paper, or set out a mini muffin pan.
  • Measure the dark chocolate morsels and roasted almonds.
  • Have sea salt ready for sprinkling.

Cooking

  • Melt the chocolate using short microwave bursts, stirring between each, until smooth, or melt gently over a double boiler while stirring.
  • Stir the almonds into the melted chocolate until evenly coated.
  • Drop spoonfuls of the chocolate-almond mixture onto the lined tray or into muffin wells to form clusters.
  • Sprinkle lightly with sea salt before the chocolate sets.

Serving

  • Let the clusters cool at room temperature or refrigerate until firm.
  • Serve immediately, or store in an airtight container.
  • Optional: mix in dried fruit or other nuts for variations.