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
Ingredients
- 10 ounces Ghirardelli 60% dark chocolate morsels
- 1 cup Blue Diamond Smokehouse almonds
- Sea salt for topping sprinkle
Instructions
Melt the Chocolate
Microwave: Melt chocolate in 20-second bursts, stirring between each, for a total of 60 seconds.
Double Boiler: Place chocolate in a bowl over simmering water, stirring until melted.
Combine Chocolate and Almonds
Stir roasted almonds into the melted chocolate until fully coated.
Shape the Almond Rocks
Drop spoonfuls of chocolate-coated almonds onto a parchment-lined tray, or use a mini muffin pan.
Sprinkle with sea salt before they set.
Cooling
Let cool at room temperature or refrigerate for faster setting.
Optional Add-ons
Mix in dried fruits or other nuts for variety.
Serve or Store
Serve immediately or store in an airtight container.
Gather the chocolate, almonds, and sea salt.
Melt the chocolate in the microwave or using a double boiler.
Once the chocolate is melted, add the roasted almonds.
Stir well until all the almonds are coated with chocolate.
Using a spoon, drop clusters of the chocolate-coated almonds onto a tray lined with parchment paper. A mini muffin pan also works great to mold the rocks. Sprinkle the sea salt over the almond rocks before they set.
