Almonds in dark chocolate
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Serves:     people
Notes from Anna
  • 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.


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  1. PRE-HEAT THE OVEN TO 150˚C/130˚C FAN/GAS 2.
  2. 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.
  3. COVER Cover a couple of baking trays or chopping boards with kitchen foil.
  4. Melt the chocolate in a bain-marie.
  5. Add the toasted almonds to the chocolate and stir to coat. Turn the heat off but leave the mixture in the bain-marie.
  6. 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.
  7. Repeat until you have used all the mixture.
  8. Chill for at least 2 hours before serving. Keeps for two weeks in an airtight container.

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