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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Addictive Chocolate Covered Almonds are perfect in their simplicity. Crunchy nuts enrobed in sweet milk chocolate are finished with a dusting of cocoa powder for a rich flavor and an elegant look.
- You can make these goodies with little prep time, so they’re perfect for a last-minute gift or company snack.
- Chocolate Covered Almonds are fantastic on their own (consider making a double batch!), and they’re also wonderful for mixing with popcorn or in a trail mix.
You’ll love including Chocolate Covered Almonds with the other scrumptiously creative sweets in our Chocolate Charcuterie Board, including Chocolate Ganache Dip and Mocha Pâté. If you expect a crowd, add more easy-to-grab holiday delicacies like Christmas Sugar Cookie Truffles, Chocolate Profiteroles (Cream Puffs), Tuile Cigars, Almond Crisps, and Candy Cane and Chocolate Peppermint Bark.
Table of Contents
- What Are Chocolate Covered Almonds?
- Tools You Need
- Key Ingredients and Why
- How to Make Chocolate Covered Almonds
- Can I Make Chocolate Covered Almonds in Advance
- How to Store Chocolate Almonds
- Gemma’s Pro Chef Tips
- More Three-Ingredient Dessert Recipes
What Are Chocolate Covered Almonds?
- Chocolate-covered almonds are roasted almonds dipped in milk chocolate and covered in unsweetened cocoa powder.
- The layers of flavor, from the slightly bitter cocoa to the sweet chocolate to the salty almond, give a range of satisfying flavors in a compact candy.
- Chocolate-covered nuts became popular in the early 20th century, along with the rise of the candy bar.
Tools You Need
- Baking sheet and parchment paper
- Measuring cups
- Measuring spoons
- Double boiler (optional) or microwave-safe bowl
Key Ingredients and Why
- Milk chocolate gives this confection a sweet taste. At 38-42% cocoa solids, its cocoa content is lower than semi-sweet or bittersweet chocolate. Milk chocolate also contains milk powder or condensed milk, cocoa butter, and sugar.
- The cocoa butter and milk solids contribute to milk chocolate’s creamy texture, giving the chocolate coating a lovely smoothness.
- Chopped chocolate is preferable to chocolate chips, as the chips don’t melt as well.
- Learn about chocolate varieties in our Ultimate Guide to the Different Types of Chocolate.
Roasted and salted whole almonds
- Roasted and salted whole almonds give the candy a savory, rich taste, and the salt is a deliciously dynamic contrast to the sweet and silky chocolate.
- Roasting gives the almonds a satisfying crunch and enhanced flavor.
- When buying almonds, look for golden-brown nuts with a crisp texture and a fresh, nutty aroma.
Unsweetened cocoa powder
- Because it’s more intense in flavor than milk chocolate, unsweetened cocoa powder adds a bold note to these treats.
- The matte powder contributes visual and textural appeal to the nuts. Cocoa powder also keeps the nuts from being sticky.
- Unsweetened natural cocoa powder with its slightly fruity flavor profile is good to use here.
How to Make Chocolate Covered Almonds
- Prep: Line a baking sheet with parchment paper.
- Melt the chocolate:
- Place chocolate in a double boiler. Melt the chocolate over simmering water.
- Alternatively, melt the chocolate in the microwave. Heat on low for 20 to 30-second bursts until melted.
- Dip the almonds:
- Stir the almonds into the melted chocolate, ensuring each nut is completely coated.
- Using a fork, remove the almonds one at a time and place them on the parchment-lined baking sheet.
- Finish the almonds:
- Put the chocolate almonds in the refrigerator to set for 15 minutes.
- Put the almonds in a bowl, add the cocoa powder, and toss to coat evenly.
Can I Make Chocolate Covered Almonds in Advance?
Yes, you can make Chocolate Covered Almonds in advance and store them in the fridge for up to three weeks.
How to Store Chocolate Covered Almonds
Store the almonds in an airtight container at room temperature for a week or in the fridge for up to three weeks.
How do I make sure my chocolate doesn’t seize (become grainy or clumpy)?
- Take care not to let any water get into the chocolate, or it could seize.
- Ensure that the double-boiler or bowl and spoon are completely dry before starting.
I want to give Chocolate Covered Almonds as gifts. How do I make sure they look their best?
- To make sure the almonds are coated evenly, hold the fork with the almond over the pan and let the excess chocolate drip off before placing on baking sheet. Let it individually set before coating it with cocoa powder.
- Be careful not to let the almonds touch when you place them on the baking sheet, or they’ll clump together.
- Store the almonds in an airtight container in the refrigerator. Temperature fluctuations could cause the chocolate to bloom, giving it a white cast.
Gemma’s Pro Chef Tips
- The sweetness of the milk chocolate balances out the sea salt on the almonds and the bitterness of the cocoa powder, but semisweet-covered almonds or dark chocolate almonds would also be delicious. It just depends on your preference.
- It really does NOT take long to melt chocolate. Especially for the microwaving method, it may not look melted after 30 seconds, but give it a gentle stir, chocolate should start to get smooth. If not, microwave it more at 10-15 second intervals.
- You can use different nuts if you wish! Macadamia nuts, walnuts, pecans, and cashews are also amazing dipped in chocolate. Follow the recipe instructions, substituting in any nut you wish.
- These make great holiday gifts that you can make well in advance! Place them in a clear treat bag tied with a festive ribbon.
- Once set, these can be roughly chopped and used as a topping for my 2-ingredient ice cream!
More Quick Treat Recipes
Milk Chocolate Covered Almonds
- 1½ cups (9 oz/255 g) milk chocolate, finely chopped
- 1½ cups (7½ oz/213 g) roasted and salted whole almonds
- 2 tablespoons unsweetened cocoa powder
- Line a baking sheet with parchment paper and set aside.
- Place the chocolate in a microwave-safe bowl or in a double boiler over simmering water and heat gently, stirring frequently, until melted.
- Remove from the heat and stir in the almonds until coated.
- Use a fork to remove the almonds from the chocolate one at a time and place individually on the parchment.
- Place the tray in the refrigerator until the chocolate is just set (15-20 minutes).
- Transfer the almonds to a bowl, sprinkle on the cocoa powder and toss to evenly coat.
- Store in an airtight container in the fridge for up to 3 weeks.