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Add a photoQuick and easy after-dinner treats. These delicious morsels of velvety chocolate and crunchy almonds are quick and easy to put together and make a great gift.
Store the almonds in an airtight container in a cool, dry place. They will keep for up to two weeks.
Ingredients
Directions
- PRE-HEAT THE OVEN TO 150ËC/130ËC FAN/GAS 2.
- TOAST - Place the almonds on a baking tray and toast in the oven for about 10 minutes. Check regularly to prevent the almonds burning and becoming bitter.
- COVER - Cover a couple of baking trays or chopping boards with kitchen foil.
- MELT - Melt the chocolate in a bain-marie.
- COAT - Add the toasted almonds to the chocolate and stir to coat. Turn the heat off but leave the mixture in the bain-marie.
- SCOOP - Scoop 5-6 almonds out with a spoon and delicately place in a heap on the foil-covered tray. Drizzle some melted chocolate over the heap. Repeat until you have used all the mixture.
- CHILL - Chill for at least 2 hours before serving. Keeps for two weeks in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 50 servings | |
| Calories 68 | |
| Calories from Fat 42 | 62% |
| Total Fat 4.93g | 6% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 75mg | 2% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.07g | 2% |
| Protein 1.62g | 3% |
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