Breadcrumbs

Milk Chocolate-Dipped Almond Clusters

From Alex:

This is so simple and really feels like you made a DIY candy bar. While this recipes works with a lot of nuts, such as pecans and walnuts, almonds are my favorite. I also love to use a semi-sweet chocolate for that dark chocolate flavor. You can roll these in cocoa powder once they set up for some added bitter notes if you like. Generally, I keep it simple: the sugar comes from the dried cherries (or raisins), the bitter comes from the cocoa and the richness comes from the almonds. Pro tip: Make it spicy by adding a teaspoon of paprika or cayenne pepper! Or, put the clusters in the freezer and serve them with ice cream.

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 12-14 clusters

Ingredients

8 ounces milk chocolate, coarsely chopped

1½ cups whole almonds, skin on

½ cup dried cherries or raisins

Seasoning:

  • ½ teaspoon cinnamon
  • Coarse sea salt (optional)

Equipment:

Mini muffin tin with cupcake papers to line the openings

Instructions:

  1. Prepare the kitchen: Create a clean workspace by disinfecting the countertop with Lysol Daily Cleanser. While you wait 10 minutes with the spray on the counter, go ahead and move onto step 2 since the focus there is on the stovetop.
  2. Melt the chocolate: Bring a medium pot of water to a simmer and place a heatproof bowl, with the chocolate, over the water as a makeshift double boiler. Gently melt the chocolate over medium low heat, stirring constantly to assure the chocolate doesn’t scorch or burn. Stir in the cinnamon.
  3. Wipe away the Lysol Daily Cleanser from the countertop with a clean dishcloth before moving into step 4.
  4. Make the clusters: Prepare a mini muffin tin with cupcake papers in each opening. Remove the chocolate from the heat. Stir the almonds and cherries into the bowl with the melted chocolate. Stir to combine and spoon the mix into the cupcake molds. Each should be about ½ full. Repeat with the remaining ingredients.
  5. Mold the clusters: Sprinkle each with a tiny bit of the sea salt. As far as size and yield, it’s up to you! Make smaller ones or larger, depending on what you prefer… Refrigerate until they firm up, 4-5 hours or overnight.
  6. Clean up: This clean-up is super simple – wipe away any remnants of chocolate, salt or almond parts and then sanitize the countertop with Lysol Daily Cleanser by spraying it, then waiting 1 minute before wiping the solution away with a clean cloth. The next person in your kitchen will thank you!

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