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These simple 2-Ingredient Chocolate Almond Clusters are easy, adaptable, and make great gifts! Creamy, crunchy, and perfect sweet! If you have almonds and dark chocolate, you can make these!
Almond Clusters
Happy weekend!!! Easiest recipe ever today! Seriously. If you have chocolate, almonds, and 20 minutes, you can make these Chocolate Almond Clusters!!!
The best part? They’re so fancy everyone will think you swiped them up from a gourmet chocolate shop.
I gift these to family, friends, and clients on the regular, and there’s always a TON of swooning involved from the recipient. Life win!
Sprinkle with sea salt to make them extra fancy! Or don’t. Totally up to you.
This “recipe” is adaptable like that. You can double it or triple it as you need. You can make them plain, or jazz them up with chopped toffee, rainbow sprinkles, or toasted coconut. Really, the options are endless.
How to make Chocolate Covered Almond Clusters
Tips and Tricks for Recipe Success:
- I highly suggest using quality chocolate! Now, I’m not saying you have to splurge on the most expensive variety on the market… but you should choose a brand you know melts well and has nice flavor. I used Ghiradelli semi-sweet chocolate for my chocolate almond clusters, but Baker’s Chocolate Bars, Trader Joe’s Pound Plus, or Godiva would all work great. Just be sure you don’t use chocolate chips! The won’t melt or reset properly.
- You may use milk chocolate, semi-sweet chocolate, or dark chocolate! Just be sure to follow my advice above when choosing a brand.
- Going back to quality ingredients, I recommend you also use fresh high-quality almonds. You can purchase plain almonds or roasted almonds, according to your taste.
- Dunking the clusters is easy, but messy, so be sure to have a few wet paper towels nearby for spills.
- The chocolate almond clusters need to set completely before consumption. You can let them set at room temperature, which takes a few hours, or you can speed the process up by popping them in the fridge.
- If you’re not eating/serving the chocolate almond clusters right away, store them in the fridge until needed. Just be sure to let them sit at room temperature for a few minutes before chowing down, as they really firm up in the fridge… and nobody wants a broken tooth.
If you love chocolate and almonds as much as I do, you’re going to go NUTS over this simple recipe. You’ve been warned… 😉
More Chocolate Almond Recipes:
- Almond Amaretto Chocolate Chunk Cookies
- 3-Ingredient Roasted Almond Toffee Bark
- Almond Fudge Shortbread Bars
- Caramelized Almond Chocolate Bark
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Chocolate Almond Clusters
Ingredients
- 12 ounces semi-sweet chocolate, roughly chopped
- 1 pound roasted almonds (salted or unsalted)
- Flaky sea salt, for sprinkling, optional
Instructions
- Line a large baking sheet with parchment paper; set aside.
- Place the chocolate in a large heatproof glass bowl and melt, on low-power, in 15 second increments, stirring after each increment, until completely melted. You may also melt the chocolate using a double broiler, if you prefer.
- Whisk the chocolate smooth and add in almonds; use a spatula to stir, making sure each almond is coated in chocolate. Use a spoon to scoop clusters of the almonds onto the prepared baking sheet. You can make them as large or small as you'd like, but I find 2 tablespoons to be the perfect size.
- Sprinkle the wet chocolate with a little sea salt, if using.
- Allow clusters to set completely before serving. You may place them in the fridge to speed this process up.
Notes
I love this!!!!! My mom used to make something similar incorporating sweet shredded coconut and it was always one of my favorite quick desserts xo
sometimes the simplest things are the taaaastiest!! love these clusters!
Brilliant! Making these for our camping trip this weekend.
I haven’t tried your recipe for Almond Clusters yet, but did try a similar one using chocolate chips. After letting it sit in fridge for 1/2 hr. the chocolate made a mess on my hands, although it was very tasty. Do you think leaving it in longer might have alleviated the melt/messiness? It was solid and broke apart well, but too messy to give as gifts. I want to try your recipe, but can you assure me that after several hrs. in fridge the chocolate won’t melt on my hands and that if I give as gifts I don’t have to warn the recipients that may happen.
Hi Jeanne!Because this recipe is scooped while the chocolate is still warm, you’re in control of creating tidy little clusters. No refrigeration required!
Hi, would like to check if i should use compound or couverture chocolate for this almond cluster recipe?
Have you ever used a chocolate rabbit melted. I use that chocolate for strawberries very good have a good dY
I have tried this several times and when my chocolate dries it just turns ugly whitish, hazy.
I’m using real chocolate with cocoa butter and not over heating. What am i doing wrong?
Hi, it is a very easy recipe. I make it a bit differently.
1. I peel the almonds. That requires an extra 5 minutes work (Drop almonds into boiling water for 2 minutes then rinse with cold water – they’ll jump out of their skin easily).
2. I chop the almonds into 3-4 long pieces
3. I also mix raisins into the chocolate.
Raisins, almonds and dark chocolate – I love it!