Chocolate Almond Clusters

By Bonnie T

Ingredients

• 1 lb dark melting chocolate disks
• 3 c toasted salted almonds (8 1/4 oz)
• Sea salt
• Mini muffin cups

Preparation

Step 1

If you did not buy toasted salted almonds, toast the raw ones at 250 degrees on a cookie sheet and sprinkle with salt. ( I always have a large bag from Costco of raw almonds so I just toast and salt them myself while the chocolate is melting.)

On large parchment-covered cookie sheet, arrange mini muffin cups in a single layer, side by side, row by row. .

Melt the chocolate in the top of a double boiler. . Stir in almonds until evely coated. With measuring teaspoon, drop 1 spoonful into mini muffin cup sor fill the cups as much as you like. I usually do much more than 1 tsp.

When the chocolate and almonds are in the muffin cups, sprinkle just a little sea salt on the top of each chocolate mound.

Refrigerate on cookie sheet at least 20 minutes or until set. After they are firm, slide them into a cellophane baggie and tie the top of the bag with ribbon matching your event theme.

Can be refrigerated in air-tight container for 1 month.

This goes really fast once the chocolate is melted. Cannot determine the yield because it depends upon how much chocolate you drop in.