Chocolate Almond Drops Recipes

DARK CHOCOLATE ALMOND CLODS

Steps:

• Line cookie sheet with parchment paper.
• Carefully melt chocolate in microwave. Heat in bursts of 20 seconds on medium-high, checking and stirring between. Once chocolate is mostly melted, stir until all remaining chocolate is melted and smooth.
• Mix in almonds, pumpkin seeds, sunflower seeds, chia seeds, and sea salt until well coated.
• Drop "clods" of chocolate/almond/seed mixture on parchment paper. Set aside to cool.

DARK CHOCOLATE ALMOND ROCKS

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.

CHOCOLATE ALMOND DROPS

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.

CHOCOLATE COVERED ALMOND MERINGUE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
• Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
• Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.