These delightful Chocolate-Covered Almond clusters are crafted with just three simple ingredients, making them the perfect nutty treat for snacking or a charming edible gift for the holiday season.
Who knew that simple, wholesome almonds could be transformed into such a decadent treat?
These chocolate covered almonds, with their glossy coat of rich, dark chocolate, are perfect as an indulgent snack or a sweet ending to any meal.
When elegantly packaged in cellophane bags and secured with a vibrant bow, these chocolate covered almonds transform into heartfelt, homemade gifts.
Alternatively, enjoy these delightful treats as the perfect companion to a glass of red wine for a cozy movie night.
For a crunchy, nut-free alternative, try my No Copha Chocolate Crackles recipe.
To make these chocolate almonds, you start by gently melting that luxurious dark chocolate over a double-boiler until it’s smooth and glossy.
Then, mix through the peanut butter. It’s optional, but I highly recommend it for that extra layer of richness.
Just be sure to skip it if you’re serving to anyone with nut allergies.
Here’s where you can get creative. You can either dip each almond individually, giving it that VIP treatment.
Or you can gather a few almonds into clusters for a hearty bite of nutty goodness in each piece, as I did!
Whether you’re a ‘one at a time’ kind of dipper or a ‘let’s make this a cluster party’ kind of chef, you’re in for a treat.
🍫 Why You Will Love This Recipe
- Only 3 ingredients
- Made in one mixing bowl
- Blended with peanut butter
- Perfect edible gift for loved ones
📋 Ingredient Notes & Substitutions
A comprehensive recipe card featuring all the ingredients can be found at the end of this post.
- Dark chocolate chips or block: Use high-quality dark chocolate that you enjoy eating on its own. For a dairy-free option, opt for dairy-free dark chocolate. Milk chocolate or white chocolate can also be substituted.
- Peanut butter: Adding peanut butter, either smooth or crunchy, is optional but recommended for enhanced flavor. Omit if serving to individuals with nut allergies.
- Almonds: Use whole almonds, either with or without the skin. Almonds without skin are referred to as blanched almonds. For a richer flavor, consider using roasted almonds.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Add chocolate chips to the bowl and gently melt over the simmering water on low heat, stirring occasionally with a rubber spatula or wooden spoon.
Step two: Stir through the peanut butter.
Once the chocolate has completely melted, turn off the heat.
Step three: Add the almonds to the melted chocolate and stir until they are evenly coated.
Step four: Using a tablespoon, scoop out small bundles of almonds, letting the excess chocolate drip back into the bowl. Place them on the lined tray, arranging them to maintain their cluster form.
Step five: Chill the tray of clusters in the refrigerator for 1-2 hours, or until set. Serve and enjoy!
💭 Expert Tips
- Avoid water: Make sure your bowl and utensils are completely dry. Droplets of water getting into the melting chocolate can cause it to seize and become grainy.
- Chop the chocolate block: If using a block of chocolate, roughly chop it into smaller pieces to ensure even and fast melting. If using chocolate chips, there is no need to chop them.
- Double boiler method: Choose a heatproof bowl that fits snugly over a pot of gently simmering water, ensuring the bowl doesn’t touch the water. Avoid any water contact with the chocolate, as this can cause it to seize.
- Use low heat: Keep the water at a low simmer. Chocolate can scorch easily, and low, gentle heat helps prevent this.
- Check the bowl’s bottom: After removing the bowl from the pot, wipe the bottom with a towel to avoid any water droplets from getting into your chocolate and on your kitchen counter.
Chocolate Seizes or Becomes Grainy:
Solution – Avoid letting any water touch the melting chocolate because even a tiny drop can cause it to seize. If your chocolate does seize, try adding a teaspoon of coconut oil and stirring slowly until it becomes smooth again.
Chocolate Bloom (White/Grey Streaks):
Solution – Temperature changes are frequently to blame for this. Keep the finished almonds in a consistent, cool atmosphere to prevent it.
Chocolate Burns While Melting:
Solution – Always melt the chocolate slowly and gently, ideally using a double boiler and stirring regularly. Avoid microwaving on high power or for extended periods without stirring.
Melting Chocolate is Too Thick:
Solution: You can thin the melted chocolate if it is too thick and isn’t easily coating the almonds by stirring in a small amount of coconut oil or neutral vegetable oil.
⏲️ Storage Instructions
Store almonds in an airtight container, refrigerated, for 1 week – 10 days.
Freeze almonds in a freezer-friendly container or freezer zip-lock bags, label them with the date you made them and freeze for 2-3 months.
Thaw in the refrigerator for several hours or overnight until soft enough to bite into.
💬 Recipe FAQ’s
In moderation, they can be a nutritious snack. Almonds are rich in healthy fats, protein, and essential nutrients, while dark chocolate contains antioxidants.
Absolutely! Feel free to swap dark chocolate with milk chocolate or even white chocolate. Use either block of chocolate or chocolate chips.
Yes, you can freeze them in a freezer-friendly container or zip-lock bags for up to 2-3 months. Thaw in the refrigerator to avoid condensation on the chocolate.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Chocolate Covered Almonds
- 1 1/4 cups (220g) dark chocolate/semi-sweet chocolate chips, or chocolate blocks
- 1 Tbsp smooth or crunchy peanut butter, optional
- 2 cups raw whole almonds, skin on or off
- Line a flat baking sheet with parchment paper and set aside.
- Prepare a double boiler with a heat-proof mixing bowl over simmering water.
- Add chocolate chips to the bowl and gently melt over the simmering water on low heat, stirring occasionally with a rubber spatula or wooden spoon. NOTE: if using chocolate blocks, roughly chop them first.
- Once the chocolate has completely melted, turn off heat.
- Stir through peanut butter.
- Add the almonds to the melted chocolate and stir until they are evenly coated.
- Using a tablespoon, scoop out small bundles of almonds, letting the excess chocolate drip back into the bowl. Place them on the lined tray, arranging them to maintain their cluster form.
- Repeat the process with the remaining almonds. If chocolate remains, add extra almonds to make additional clusters.
- Chill the tray of clusters in the refrigerator for 1-2 hours, or until set.
- Serve and enjoy!
- Store clusters in an airtight container in the refrigerator for 1 to 10 days.
- To freeze, place clusters in a freezer-friendly container or zip-lock bags. Label with the date and freeze for 2-3 months.
- To thaw, place in the refrigerator for several hours or overnight until soft enough to bite into.