Mushroom Free Dark Chocolate-Covered Almonds
Rich, snappy, and deeply satisfying, these chocolate-covered almonds hit that perfect sweet-and-salty note that makes it nearly impossible to stop at just a handful. Store-bought versions of this treat can be a minefield for anyone avoiding certain ingredients, since shared production lines and mystery "natural flavors" make label-reading feel like a part-time job. Making them at home with just three clean ingredients puts you fully in control of what goes into every bite. The double-boiler method keeps the 70% dark chocolate glossy and smooth without scorching, so you get that satisfying snap when the coating sets. A pinch of flaky sea salt scattered on top before the chocolate hardens takes the whole thing from simple snack to something that genuinely feels fancy. Whether you're packing them for an afternoon pick-me-up or setting them out for guests, they look and taste like they came from a specialty chocolate shop — no special equipment or culinary degree required.
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Learn more →Ingredients
6 servings
- 1 cup raw whole almonds
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- ¼ tsp flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper and set it near your work area.
- 2
Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat.
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