Perfect for any occasion, these sea salt dark chocolate almond clusters are bursting with delectable flavor! Not only do they make a fantastic snack or dessert to bring along to parties, but they’re incredibly simple to make.
For more delicious chocolate treats, see our Homemade Peppermint Patties, White Chocolate Peppermint Bark, and 3 Minute Fudge.
Why You Will Love This Recipe
Are you looking for a delicious and easy-to-make treat to share with family and friends? Look no further than our Sea Salt Dark Chocolate Almond Clusters!
Combining creamy dark chocolate, crunchy almonds and a touch of sea salt, these clusters are sure to satisfy any sweet tooth - without all the fuss or expensive ingredients.
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Ingredients
Combining creamy chocolate, crunchy almonds and a touch of sea salt, these almond clusters are sure to satisfy any sweet tooth - without all the fuss or expensive ingredients.
With this quick and easy recipe in hand, you'll have a delicious homemade dessert that everyone will love in no time.
- Almonds, whole unsalted.
- Semi Sweet Chocolate chips (or if you prefer, milk chocolate chocolate chips).
- Coarse sea salt.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Almond Clusters
Our tried-and-true recipe will have you whipping up your own sea salt dark chocolate almond clusters in no time at all. Line a baking sheet with some parchment paper and set aside.
Melt the Chocolate Chips
You can use the microwave on the defrost setting to melt the chocolate chips, or set the bowl of chocolate chips over a pan of very hot water. Not boiling, not simmering, just hot water.
This will slowly melt the chocolate without it stiffening (seizing) or thickening. You can also add a teaspoon of shortening to thin the chocolate out if it seems too thick.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Add the Whole Almonds
Add the almonds to the bowl of melted chocolate and fold them in until they are fulled coated.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Scoop Almond Clusters onto Parchment
Using a 1-inch scoop, fill the scoop with a heaping amount of the chocolate almond mixture. Empty out on the parchment lined baking sheet.
Add Sea Salt & Chill
Sprinkle a few grains of sea salt on the almond cluster immediately.
Repeat with remaining chocolate almond cluster mixture. Refrigerate or pop in the freezer when all the chocolate and almond mixture is scooped into mounds and salted on the baking sheet. Chill for for an hour, or leave in the freezer for 30 minutes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these Sea Salt Dark Chocolate Almond Clusters as dessert after dinner or snack away while watching your favorite show - either way these delicious treats are perfect any time!
They also package up beautifully to give as Holiday gifts. For more giftable treats, see our Homemade Peppermint Patties and 3 Minute Fudge.
Substitutions
You can substitute the semi sweet chocolate chips with other flavors of baking chips or candy melts. You can also substitute whole cashews or peanuts for different chocolate nut clusters.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Chocolate Macadamia Clusters - For true decadence, use whole macadamia nuts to make these chocolate nut clusters. You will love them!
- Chocolate Cashew Clusters - Use whole roasted cashews instead of the almonds.
- Chocolate Peanut Clusters - Substitute the almonds for peanuts.
Equipment
Equipment can have a big impact on how a recipe turns out. You will want a metal baking tray to chill these chocolate almond clusters.
Storage
Store these sea salt dark chocolate almond clusters in an air tight tin or plastic container for up to a week on the counter. Refrigerate for up to a month. Place in the freezer and keep for up to three months.
Tips for Success
- Use the defrost mode on your microwave to help control the heat so that the chocolate melts slow. Stop and stir every 15 seconds.
- If the chocolate stiffens (that is called seizing), add a teaspoon of shortening, coconut oil, or even butter to smooth it out with more stirring.
Frequently Asked Questions
Yes, you can make them up to 3 months in advance of the Holidays or any time.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Sea Salt Chocolate Almond Clusters
Ingredients
- 12 oz chocolate chips semi sweet or any flavor you like
- 2⅓ cups almonds whole roasted
- 1 tablespoon sea salt
Instructions
- Prepare a baking sheet with a sheet of parchment paper, and set aside.
- Pour the chocolate chips into a medium size microwave safe bowl. Use the defrost setting to microwave the chocolate chips for 30 seconds. Remove and stir. Continue using 15 seconds in the microwave and stirring until the chocolate is smooth.12 oz chocolate chips
- Add the almonds to the bowl of melted chocolate and fold them in until they are fulled coated.2⅓ cups almonds
- Using a 1-inch scoop, fill the scoop with a heaping amount of the chocolate almond mixture. Empty out on the parchment lined baking sheet. Sprinkle a few grains of sea salt on the almond cluster immediately.1 tablespoon sea salt
- Repeat with remaining chocolate almond cluster mixture. Refrigerate or pop in the freezer when all the chocolate and almond mixture is scooped into mounds and salted on the baking sheet. Chill for for an hour, or leave in the freezer for 30 minutes.
Notes
- Use the defrost mode on your microwave to help control the heat so that the chocolate melts slow. Stop and stir every 15 seconds.
- If the chocolate stiffens (that is called seizing), add a teaspoon of shortening, coconut oil, or even butter to smooth it out with more stirring.
Nutrition
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