Dark Chocolate Almond Rocks Recipes

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DARK CHOCOLATE ALMOND ROCKS



Dark Chocolate Almond Rocks image

Dark chocolate almond rocks for a mouthful of sweet nutty goodness!

Provided by Artystique

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 28m

Yield 20

Number Of Ingredients 2

½ cup almonds, crushed into chunks
7 ounces dark chocolate chips (50% cacao)

Steps:

  • Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
  • Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
  • Chill until set, about 10 minutes.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g

DARK CHOCOLATE-ALMOND CRACKLES



Dark Chocolate-Almond Crackles image

These cookies bring together rich dark chocolate and nutty toasted almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes about 4 dozen

Number Of Ingredients 11

8 ounces dark chocolate (such as 70 percent cacao), finely chopped
5 ounces blanched almonds (1 cup), toasted
1/2 cup all-purpose flour
1 teaspoon baking powder
Coarse salt
1 stick unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 cup confectioners' sugar

Steps:

  • Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.
  • Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.
  • Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.
  • Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.
  • Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.

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  • Toast the almonds in a skillet (over medium heat), stirring regularly to ensure that they don’t burn Remove from heat once they’ve started to brown; set aside.
  • Use a double boiler to melt the chocolate: place a heat-proof bowl over a saucepan of simmering water (be careful to ensure the base of the bowl is not touching the water). Add the chopped chocolate/ chocolate chips to the bowl and stir regularly (scraping down from the sides as needed) until the chocolate has melted. Remove from heat and set aside to cool.
  • Once the chocolate has cooled down a bit, add the vanilla and fold in the almonds until they’re evenly mixed and completely coated in chocolate.
  • Scoop out the almond-chocolate mixture in spoonfuls, pouring them into whichever moulds you have at hand. I used silicone muffin moulds, but an empty ice cube tray could also work. Alternatively, you could scoop it out onto a plate lined with grease-proof/ waxed paper or aluminium foil. Just note that this method can get a little bit messy!

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