Tuesday, February 23, 2016

Chocolate Almond Clusters

Chocolate Almond Clusters - Cocoawind

My dear friend and blogger,  PG of A Whiff of Spice and I have started a new series - Ingredient of the Month, where both of us decide upon an ingredient and come up with recipes. The month of February is dedicated to chocolate.
Her recipe is diabetic friendly keeping in line with her blog which is dedicated to diabetic friendly recipes, while mine is little more on the indulgent side.

Here are my chocolaty Recipes of the Month:
Chocolate Mud Cake
Whole wheat Date Orange Raspberry Chocolate Chip Loaf Cake

Find PG's Recipes of the Month here:
Dark Chocolate with Pomegranate Squares a.k.a. Antioxidant Squares
Dark Chocolate covered Clementines with a Hint of Sea Salt

I wanted to surprise the almost 6.5 yo old with these almond clusters on Valentine's Day but as usual life got in the way and I did not get around to making these till the Tuesday after. These turned out to be so good, but the husband and I enjoyed it more than the kiddo did. He found it a little too hard to bite into.
  • Almonds - 1 Cup
  • Chocolate - 3 oz (good quality), chopped
  • Instant coffee granules - a fat pinch
  • Couple of shelled pistachios, finely chopped for garnish.
In a microwave safe bowl, heat the chocolate along with a fat pinch of coffee in increments of 30 seconds till melted. Keep an eye on it the whole time, and stir after every 30 second.
Roast the almonds on low heat till the toasty fragrance hits you. Keep stirring from time to time.
In a bowl, mix
Garnish with the finely chopped pistachio (or little sea salt).

I lined my muffin tin with cupcake liners and dropped dollops of the almond-chocolate mix. Stick it in the fridge for at least 30 minutes for it to set. Store in an airtight container. These will stay fresh up to 5 days.

Munch on!


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