Recipe by Chavi Feldman

Chocolate Mint Almond Clusters

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
30 Servings
Allergens

Contains

- Tree nuts

The sophisticated combo of chocolate and mint has always been one of my faves. Adding salted almonds and bits of crushed candy to the mix make these clusters simply irresistible!  

Yields 60-70 almond clusters

Ingredients

Chocolate Mint Almond Clusters

  • 12 ounces (340 grams) semi-sweet baking chocolate

  • 1/2 teaspoon mint extract

  • 1 teaspoon oil (I used coconut oil)

  • 3 cups roasted and salted almonds

  • 3 ounces (85 grams) white decorating chocolate

  • 10–15 peppermint candies, coarsely crushed

Directions

1.

Melt semi-sweet chocolate in a microwave safe bowl or double boiler. If using a microwave, heat in 30-second intervals, stirring between each interval, until chocolate is smooth and completely melted.

2.

Stir in mint extract and coconut oil. Stir in almonds and toss until fully coated with chocolate.

3.

Line two baking sheets with parchment paper. Using a spoon, drop almonds onto the parchment paper. You can drop them individually or a few at a time to create clusters.

4.

In a separate bowl, melt white decorating chocolate in a double boiler or microwave and stir until smooth and completely melted. Pour into a ziplock bag and snip a tiny piece off the corner. Drizzle almonds with white chocolate and sprinkle lightly with crushed candies while the chocolate is still wet.

5.

Place pans into refrigerator to harden, about 10–15 minutes. Store in an airtight container between pieces of parchment paper.

Tips:

Tie a cinnamon stick to the outside of a nut-stuffed pouch and hang over a small chocolate liqueur for a straightforward yet classy mishloach manos.

Credits

Styling and photography by Sina Mizrahi

Chocolate Mint Almond Clusters

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments