Dark Chocolate Covered Almonds (2 Ways!)

2 jars with chocolate almonds with a red and green towel and more almonds in the background on a sheet pan.

Dark Chocolate Covered Almonds (2 Ways!)

Dark Chocolate Covered Almonds are a DIY gift your friends and family will actually want to receive! Chocolaty, nutty, and perfectly poppable, I've got a few variations for you to choose from. Ready in about 20 minutes.

Course Dessert

Cuisine American, Dessert, gift, holidays, Snack

Diet Vegetarian

Prep Time 20

Cook Time 2

Total Time 22

Servings servings

Calories 455kcal

Author Jessy Freimann

Equipment

Ingredients

Standard chocolate covered almonds

10 ounces dark chocolate chips (good quality)
12 ounces almonds whole, unsalted and dry roasted

Cocoa and Chili variation

⅔ cup unsweetened cocoa powder (good quality)
2-4 teaspoons chili powder I used Ancho chili powder and the amount can vary based on how spicy you want them
2 pinches Kosher salt

Sweet and Salty variation

2 pinches flaky salt Malden Salt flakes work great or coarse kosher salt

Instructions

Standard chocolate covered almonds

Place the chocolate chips into double boiler over medium-low heat.
Stir often until the chocolate is fully melted.
Pour the almonds, a few at a time into the melted chocolate and stir until all the almonds are fully coated.
Tap off excess chocolate and transfer to a parchment-lined baking sheet and refrigerate for 1 hour to set.

Cocoa and Chili variation

Add cocoa powder, chili powder and salt in a small bowl.
Whisk well until fully combined.
While the chocolate is still wet, use a fork to take each chocolate coated almond and roll it in the cocoa mixture (don't pour them all into the cocoa at once, it will be a big, sticky mess!).
Gently tap the excess cocoa mixture off the almonds and place them on a lined baking sheet.
Refrigerate for 1 hour to set. Store in the refrigerator for up to a couple of weeks, if they last that long!

Sweet and Salty variation

Use a fork to take each almond out of the bowl of chocolate and place them onto a lined baking sheet (do them one at a time so they don't all stick together!).
While the chocolate is still wet, sprinkle course salt evenly over the top to taste (place your hand higher above the pan for more even distribution).
Refrigerate for 1 hour to set. Store in the refrigerator for up to a couple of weeks, if they last that long!

Video

Notes

Line your pan. I've used my Silpats and parchment or wax paper- all options work great to keep them for sticking and make clean-up a breeze!

Don't rush the process. These come out much prettier if you take your time. You'll also make less of a mess overall.

Coat a few nuts at a time. When making the cocoa and chili variation, put each almond into the cocoa/chili powder mixture a couple at a time so they don't stick together. Make sure to aim for different spots in the bowl so they don't stick together. And make sure you use a big enough bowl — I used this one.

Make both variations in one batch. Simply halve the amount of cocoa, chili, and pinches of salt from the spicy variation, then follow the instructions as written for each.

Let the chocolate coating set before storing. This will keep them from becoming a big sticky mess.- I like to set them in the fridge to save time.

Ingredients to prep ahead- You can combine the cocoa powder, chili powder, and salt before you get started. Otherwise, this recipe moves very quickly without any prep work!

Leftovers and storage- Keep your chocolate covered almonds recipe in an airtight container in the fridge for up to 2 weeks. They'll last longer instead of melting into each other at room temperature.

Nutrition