I adapted this recipe from one that appeared in Good Housekeeping magazine in 2010. It is simple to make and is a great idea for gift-giving or bake sales, granted no one has a nut allergy, that is!
Chocolate Almond Clusters
Makes 2 dozen
8oz bittersweet chocolate, chopped
1 cup roasted, salted almonds*
Mini candy cups
On a large cookie sheet, arrange 24 mini candy cups in a single layer. In a microwave safe bowl, heat half of the chocolate on high for 20 seconds; stir and repeat for 1 additional minute or until chocolate just melts. Stir in remaining chocolate and microwave at 50% power (medium) in increments of 30 seconds at a time, stirring after each interval. Total melting time will vary based on your microwave’s power.
Once all chocolate is melted, let cool for about 3 minutes so that chocolate achieves a shiny finish.
Stir in almonds until evenly coated by chocolate.
With a teaspoon, drop 1 spoonful of mixture into each candy cup.
Refrigerate at least 15 minutes or until set.
According to the GH website, chocolate clusters can be kept in an airtight container for up to a month. After nearly a week, mine are still fresh!
*I used Wegmans’ brand, which were quite delicious, even without the chocolate!