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.