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.
